Air Fryer Parmesan‑Crusted Chicken 

This air fryer version of Parmesan-crusted chicken delivers all the crunch and flavor of traditional fried chicken—without the mess or excess oil. Thinly sliced chicken breasts are coated in a flavorful mix of Panko breadcrumbs, freshly grated Parmesan, garlic powder, and Italian seasoning after being brushed with egg (or a mayo mixture), then air-fried until golden and juicy. Ready in about 20 minutes from start to finish, it's a delicious, protein-rich weeknight dinner that's kid-friendly, freezer-optional, and far more streamlined than oven or stovetop frying. Perfect with salad, pasta, or roasted veggies!

Ingredients

• 1–2 boneless, skinless chicken breasts (about 1 to 1.5 lb), each sliced horizontally into 2 thin cutlets (4 pieces total)
• 1 egg, lightly beaten (or ¼ cup mayonnaise mixed with minced garlic/onion powder)
• ⅓ cup Panko breadcrumbs
• ⅓ cup freshly grated Parmesan cheese
• ½–1 tsp garlic powder
• 1 tsp dried oregano or Italian seasoning
• Salt and freshly ground black pepper, to taste
• Olive oil or cooking spray 

Directions

1. Pat the chicken cutlets dry, then season both sides lightly with salt and pepper.
   
   

2. In a shallow bowl, whisk the egg (or mayo mixture). In another bowl, mix Panko, Parmesan, garlic powder, oregano, salt, and pepper.
   
   

3. Dip each cutlet into the egg wash, letting excess drip off, then dredge in the breadcrumb-parmesan mixture, pressing gently to adhere evenly.
   
   

4. Preheat the air fryer to 380–400°F (190–205°C) for about 5 minutes. Lightly spray the basket with oil. 

5. Arrange the chicken in a single layer (no overcrowding). Lightly spray the top of each with oil.
   
   

6. Air fry for 10–12 minutes total, flipping halfway through, until crust is golden and the internal temperature reaches 165°F (74°C).
   
   

7. Remove and let rest a few minutes before serving. Serve with marinara, lemon wedges, or as part of a salad or pasta dish.
   
   

Nutrients

Per serving (one chicken breast halved, approx. 4 servings) based on estimates from Food Banjo / Kenneth Temple nutritional data:
• Calories: ~275 kcal
• Protein: ~33 g
• Carbohydrates: ~11 g
• Fat: ~10 g (Saturated ~4 g)
• Fiber: ~1 g
• Sugar: ~1 g
• Cholesterol: ~169 mg
• Sodium: ~547 mg
• Potassium: ~521 mg
• Calcium: ~200 mg
• Iron: ~2 mg
• Vitamin A: ~314 IU
• Vitamin C: ~1 mg