Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins | Yield: 4
Air fryer recipes are one of the easiest and quickest to make. I have a bunch that I always come back to and one of my favourites is this Parmesan Crusted Chicken. Juicy chicken coated in Parmesan mixture air fried to perfection! Serve this with any of your desired sides such as salad, steamed/roasted/air-fried veggies, macaroni and cheese, beans, mashed potatoes, french fries, and the list goes on!
This recipe is pretty versatile. The ingredients you need are easy to find, you can even use bone-in chicken if desired, just simply adjust the cooking time accordingly. For leftovers, place them in an airtight container and store them in the fridge for up to three days. Although, this Parmesan Crusted Chicken is best to enjoy immediately because of the nice crunchy crust flavour.
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This recipe is incredible with simple steps and ingredients. Treat yourself to the best Air Fryer Parmesan Crusted Chicken any time!
Ingredients
2 Large Chicken breasts
1 c. Parmesan shredded
1 c. panko bread crumbs
1 c. real mayonnaise
1 tablespoon garlic powder
How to make Air Fryer Parmesan Crusted Chicken
Step 1: In half, split the chicken breasts. Using a meat hammer, pound each piece to an even thickness. Season the chicken with salt and on both sides, spread the mayo.
Step 2: In a small bowl, combine the Panko, Parmesan, and garlic powder. For the keto version, just skip the panko.
Step 3: With the panko/Parmesan mixture, coat the pieces of chicken.
Step 4: Ready the Air Fryer. Preheat it to 390 degrees.’
Step 5: In the preheated Air fryer, add the chicken in a single layer. Set to cook for about 15 minutes. Flip once and continue to cook the other side for another 10 minutes.
Note:
Easily make this recipe keto-friendly, simply increase the Parmesan and omit the bread crumbs. To cook, you don’t need cooking spray because the mayo will help give the chicken a crispy crust.
Nutrition Facts:
YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 663 | TOTAL FAT: 50g | SATURATED FAT: 11g | TRANS FAT: 0g | UNSATURATED FAT: 38g | CHOLESTEROL: 89mg | SODIUM: 930mg | CARBOHYDRATES: 20g | FIBER: 1g | SUGAR: 2g | PROTEIN: 30g
Ingredients
- 2 Large Chicken breasts
- 1 c. Parmesan shredded
- 1 c. panko bread crumbs
- 1 c. real mayonnaise
- 1 tablespoon garlic powder
Instructions
Step 1: In half, split the chicken breasts. Using a meat hammer, pound each piece to an even thickness. Season the chicken with salt and on both sides, spread the mayo.
Step 2: In a small bowl, combine the Panko, Parmesan, and garlic powder. For the keto version, just skip the panko.
Step 3: With the panko/Parmesan mixture, coat the pieces of chicken.
Step 4: Ready the Air Fryer. Preheat it to 390 degrees.’
Step 5: In the preheated Air fryer, add the chicken in a single layer. Set to cook for about 15 minutes. Flip once and continue to cook the other side for another 10 minutes.
