Crispy Air Fryer Parmesan Crusted Chicken

Anderson Jorge

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4

Course: Dinner

Cuisine: American

Calories: 280

2 boneless skinless chicken breasts about 1 lb / 450 g – sliced into thin cutlets for faster cooking
1 large egg – helps the coating stick to the chicken
1/2 cup panko breadcrumbs – creates the crispy outer layer
1/2 cup grated Parmesan cheese – adds cheesy flavor and crisp texture
1 teaspoon garlic powder – enhances savory flavor
1 teaspoon dried oregano or Italian seasoning – adds herby aroma
1/2 teaspoon salt – balances flavors
1/4 teaspoon black pepper – adds mild spice
1 tablespoon olive oil spray – helps the crust become golden and crispy

Preheat the air fryer to 375°F (190°C) for a few minutes.
Slice the chicken breasts horizontally to create thin cutlets.
Season both sides of the chicken lightly with salt and pepper.
In a shallow bowl, whisk the egg until smooth.
In another bowl, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, and dried oregano.
Dip each chicken cutlet into the egg mixture, allowing excess egg to drip off.
Press the chicken into the breadcrumb and Parmesan mixture until evenly coated.
Lightly spray the air fryer basket with olive oil spray.
Place the coated chicken pieces in a single layer in the air fryer basket.
Lightly spray the tops of the chicken with olive oil spray.
Air fry for about 10–12 minutes, flipping halfway through cooking.
Cook until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Remove from the air fryer and allow the chicken to rest for a few minutes before serving.