This air fryer Parmesan crusted chicken gives you a juicy center with a shatteringly crisp, golden Parmesan-panko coating in under 25 minutes. I’ve tested it with standard and gluten-free crumbs, plus a dairy-free version that still delivers big “Parmesan” flavor. It’s weeknight-easy, kid-approved, and lighter than pan-frying.
If you love crispy chicken cutlets but don’t want the mess of deep-frying, this air fryer Parmesan crusted chicken is your new go-to. The air fryer locks in moisture while the Parmesan breadcrumb coating turns ultra crisp. I’ve cooked dozens of batches using different chicken thicknesses, crumb blends, and oil sprays the sweet spot is a thin, even cutlet, a finely grated hard cheese, and a quick two-zone cook. Below I’ll show you exactly how to nail it and how to adapt it for gluten-free or dairy-free needs.
PrintAir Fryer Parmesan Crusted Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This air fryer Parmesan crusted chicken gives you a juicy center with a shatteringly crisp, golden Parmesan-panko coating in under 25 minutes. It’s weeknight-easy, kid-approved, and lighter than pan-frying.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lb / 680 g), halved horizontally into 4 cutlets
- 1 tsp kosher salt (6 g), divided
- ½ tsp black pepper (1 g)
- ½ cup finely grated Parmesan cheese (45 g), fresh-grated
- ¾ cup panko breadcrumbs (60 g)
- 1 tsp garlic powder (3 g)
- 1 tsp Italian seasoning (2 g)
- ¼ tsp smoked paprika (optional)
- 2 large eggs, beaten
- ¼ cup all-purpose flour (30 g)
- Avocado or olive oil spray
- Lemon wedges, to serve
- Fresh parsley, chopped (optional)
Instructions
- Pat chicken dry. Pound thicker ends to an even ½ inch (1.25 cm). Season both sides with ½ tsp salt and pepper. Preheat air fryer to 400°F (205°C) for 3 minutes.
- In one shallow bowl, whisk flour with remaining ½ tsp salt. In a second, beat eggs. In a third, combine Parmesan, panko, garlic powder, Italian seasoning, and paprika.
- Dredge each cutlet in flour (shake excess), dip in egg, then press into the Parmesan-panko mix until fully coated. Lightly mist both sides with oil spray.
- Arrange cutlets in a single layer (work in batches if needed). Air fry at 400°F (205°C) for 6 minutes. Flip, mist again, and cook 6–8 minutes more until coating is golden and internal temp is 165°F (74°C).
- Rest 2–3 minutes so the crust sets. Serve with lemon wedges and optional parsley.
Notes
For gluten-free, use GF panko and 1:1 GF flour. For dairy-free, sub Parmesan with 3 Tbsp nutritional yeast + ½ tsp extra salt. Avoid overcrowding the air fryer for maximum crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 380
- Sugar: 1g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 170mg
Keywords: air fryer, chicken, parmesan, crusted, gluten-free, dairy-free
Table of Contents
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lb / 680 g), halved horizontally into 4 cutlets
- 1 tsp kosher salt (6 g), divided
- ½ tsp black pepper (1 g)
- ½ cup finely grated Parmesan cheese (45 g), fresh-grated
- ¾ cup panko breadcrumbs (60 g) (see swaps)
- 1 tsp garlic powder (3 g)
- 1 tsp Italian seasoning (2 g) or dried oregano/basil blend
- ¼ tsp smoked paprika (optional)
- 2 large eggs, beaten
- ¼ cup all-purpose flour (30 g) (see swaps)
- Avocado or olive oil spray
- Lemon wedges, to serve
- Fresh parsley, chopped (optional)
Swaps & Notes (diet-friendly)
| Need | Swap | Notes |
|---|---|---|
| Gluten-free | GF panko + 1:1 gluten-free flour | Same crunch, same timing. |
| Low-carb | ½ cup almond flour (48 g) + ½ cup finely ground pork-free crumbs or extra Parmesan | Almond flour browns faster; watch closely. |
| Dairy-free | Replace Parmesan with 3 Tbsp nutritional yeast + ½ tsp extra salt; or use a vegan hard “Parmesan” | Flavor is savory/umami; crisp still great. |
| Egg-free | ¼ cup aquafaba (60 ml) or 3 Tbsp mayonnaise thinned with 1 Tbsp water | Helps coating adhere. |
| No panko | Use ½ cup regular breadcrumbs (40 g) + ¼ cup extra Parmesan | Slightly denser crust. |
Step-by-Step Instructions
- Prep cutlets: Pat chicken dry. Pound thicker ends to an even ½ inch (1.25 cm). Season both sides with ½ tsp salt and pepper. Preheat air fryer to 400°F (205°C) for 3 minutes.
- Set up dredge: In one shallow bowl, whisk flour with remaining ½ tsp salt. In a second, beat eggs. In a third, combine Parmesan, panko, garlic powder, Italian seasoning, and paprika.
- Coat chicken: Dredge each cutlet in flour (shake excess), dip in egg, then press into the Parmesan-panko mix until fully coated. Lightly mist both sides with oil spray.
- Air fry: Arrange cutlets in a single layer (work in batches if needed). Air fry at 400°F (205°C) for 6 minutes. Flip, mist again, and cook 6–8 minutes more until the coating is golden and the thickest part reads 165°F (74°C).
- Rest & serve: Rest 2–3 minutes so the crust sets. Finish with lemon and parsley.
Pro Tips & Variations
- Use finely grated Parmesan. Pre-shredded blends don’t melt as evenly and can shed off. Microplane or finely grate for best adhesion.
- Dry surface = clingy crust. Pat chicken dry, dust lightly in flour, and press firmly into crumbs.
- Don’t overcrowd. Air needs room to circulate. If your basket is small, cook in two batches.
- Crispier GF crust: Toast GF panko in a dry skillet for 2–3 minutes until lightly golden before mixing.
- Spicy version: Add ¼–½ tsp red pepper flakes to the crumb mix.
- Herb-lemon vibe: Swap Italian seasoning for lemon zest and chopped fresh parsley in the crumbs.
- Cutlet alternatives: Try chicken tenders (cook ~8–10 min total) or thinly sliced thighs (add 2–3 minutes).
Serving Suggestions
- Toss a simple arugula salad with lemon and olive oil and serve over the cutlets “milanese style.”
- Pair with air-fried broccoli or green beans.
- Serve on toasted brioche (or GF bun) with romaine and a dollop of yogurt-garlic sauce for a crispy chicken sandwich.
Storage & Reheating
- Fridge: Store in an airtight container for 3–4 days. Cool fully before sealing to avoid sogginess.
- Freeze: Wrap individually and freeze up to 2 months.
- Reheat: Air fryer at 360°F (182°C) for 5–7 minutes (from fridge) or 10–12 minutes (from frozen), until hot and crisp.
- Food safety: Chicken is safe at 165°F (74°C). Discard leftovers left at room temp longer than 2 hours.
Troubleshooting
- Coating won’t stick: Chicken was wet or you skipped flour. Pat dry and use a light flour dusting before egg.
- Soggy bottom: Basket crowded or not preheated. Cook in batches and preheat fully.
- Burning before cooked through: Your cutlets are too thick or crumbs too dark. Lower to 375°F (190°C) and add 2–4 minutes.
- Patchy browning: Mist evenly with oil and flip at halfway; use finely grated cheese.
FAQs
Q1: Can I make air fryer Parmesan crusted chicken without breadcrumbs?
A1: Yes. Use a 50/50 mix of finely grated Parmesan and almond flour. Watch closely—the almond browns faster.
Q2: Do I need to marinate the chicken first?
A2: Not required. Even seasoning plus an even thickness delivers juicy results. For extra tenderness, marinate in ½ cup plain yogurt, 1 tsp salt, 1 tsp garlic powder for 30–60 minutes; pat dry before dredging.
Q3: What’s the best oil spray?
A3: Avocado or olive oil spray without propellants gives the most even browning and clean flavor.
Q4: Can I bake this instead of air frying?
A4: Yes. Bake on a wire rack over a sheet pan at 425°F (220°C) for 15–18 minutes, flipping once, until 165°F (74°C).
Nutrition (per serving)
Calories: ~380; Protein: ~44 g; Carbs: ~18 g; Fat: ~14 g