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Air Fryer Garlic Parmesan Chicken
Rachel Kim

Air Fryer Garlic Parmesan Chicken

Pounded breasts get a thin Parmesan-panko coat and crisp in circulating heat without deep frying. A light oil spray browns the crumbs while keeping the crust attached. Basket space matters: cook in two batches rather than overlapping pieces and steaming the coating.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 1 large egg
  • 1 tablespoon water
  • 1 cup panko bread crumbs
  • 3/4 cup grated Parmesan
  • 1 teaspoon garlic powder
  • olive oil spray

Method
 

  1. Pound chicken to an even 1/2-inch thickness and season with salt and pepper. Heat the air fryer to 390°F.
  2. Set out flour, egg whisked with water, and panko mixed with Parmesan and garlic. Coat chicken in that order and spray lightly with oil.
  3. Air-fry in one layer for 6 minutes, turn, spray lightly and cook 5 to 8 minutes more.
  4. Remove each piece when its center reaches 165°F and rest 5 minutes.