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Air Fryer Parmesan Crusted Chicken - Crispy, Juicy, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds chicken cutlets (or 2–3 chicken breasts sliced horizontally into thin cutlets)
  • 1/2 cup grated Parmesan cheese (freshly grated is best for flavor)
  • 1/2 cup panko breadcrumbs (or regular breadcrumbs for a finer crust)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional but great for color)
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons mayonnaise (or plain Greek yogurt)
  • 1 tablespoon Dijon mustard (adds tang and helps with browning)
  • Olive oil spray (or avocado oil spray)
  • Lemon wedges (for serving)
  • Fresh parsley, chopped (optional garnish)

Method
 

  1. Prep the chicken: If using whole breasts, slice them horizontally into thin cutlets about 1/2 inch thick. Pat dry with paper towels. This helps the coating stick and ensures even cooking.
  2. Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes. A hot basket prevents sticking and kick-starts crisping.
  3. Mix the wet layer: In a small bowl, stir together mayonnaise and Dijon. Brush a thin layer on both sides of each cutlet. You just need enough to help the crumbs adhere.
  4. Make the crust: In a shallow dish, combine Parmesan, panko, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Mix well so the flavors are even.
  5. Coat the chicken: Press each cutlet into the Parmesan crumb mixture, coating both sides and gently pressing to help it cling. Shake off any loose crumbs.
  6. Oil the basket: Lightly spray the air fryer basket with oil to reduce sticking. Arrange the cutlets in a single layer with space around them. Work in batches if needed.
  7. Spritz the tops: Lightly spray the coated chicken. This helps the crust turn golden and crisp.
  8. Air fry: Cook at 400°F (200°C) for 6–8 minutes. Flip, spray again, and cook another 4–6 minutes. The chicken is done when the crust is deep golden and the internal temperature reaches 165°F (74°C).
  9. Rest: Let the chicken rest 3 minutes so the juices settle and the crust firms up.
  10. Serve: Squeeze lemon over the top and sprinkle with parsley. Add your favorite sides—think arugula salad, garlicky green beans, or buttered noodles.