no oil splatter.

Air Fryer Parmesan Chicken

Name: Air Fryer Parmesan Chicken
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 thin-cut chicken breast cutlets (about 1.5 lb); 1 cup panko breadcrumbs; ½ cup grated parmesan; 1 large egg, beaten; 1 tsp garlic powder; 1 tsp Italian seasoning; ½ tsp salt; 2 tbsp chopped fresh parsley

Prep 10 min Cook 18 min Total 28 min Serves 4 4.7 (3)

Print Recipe

I stopped pan-frying chicken cutlets the day I found out the air fryer does it better and I do not have to stand over a splattering skillet to get there.

The crust is the whole point: panko and parmesan, pressed on and never soggy, gold on both sides in under twenty minutes.

Good with a squeeze of lemon and a green salad, or sliced over pasta if the table wants more than chicken.

More dinners like this. One email a week.

Air Fryer Parmesan Chicken Easy · Air Fryer · 28 min total

Keep screen awake

Servings

Ingredients

4 thin-cut chicken breast cutlets (about 1.5 lb) 1 cup panko breadcrumbs ½ cup grated parmesan 1 large egg, beaten 1 tsp garlic powder 1 tsp Italian seasoning ½ tsp salt 2 tbsp chopped fresh parsley

Instructions

1. Pat the cutlets dry. If any are thicker than ½ inch, pound them even so they cook at the same rate.

2. Mix the panko, parmesan, garlic powder, Italian seasoning, and salt in a shallow dish.

3. Dip each cutlet in the beaten egg, then press firmly into the panko mixture on both sides.

4. Arrange in a single layer in the air fryer basket, leaving space between pieces. Spray the tops lightly with oil.

5. Air fry at 375°F for 9 minutes, flip, spray again, and cook 7-9 minutes more until golden and 165°F at the center.

6. Rest 3 minutes, scatter with parsley, and serve.

Notes from our kitchen

Press the crumbs on hard — that is what keeps the coating on instead of in the bottom of the basket. A light oil spray on the crust is what makes it gold instead of pale.

Nutrition per serving

338

calories

41g

protein

12g

carbs

13g

fat

640mg

sodium

Storage, reheating & swaps

StorageAirtight in the fridge up to 3 days. The crust softens slightly but holds together.

ReheatingBack in the air fryer at 375°F for 4-5 minutes to re-crisp. The microwave works but the coating goes soft.

SubstitutionsChicken thighs (boneless) work well and stay juicier — add 2-3 minutes. Gluten-free panko swaps in one-for-one.

Questions readers ask

Can I bake these instead?

Yes. 425°F on a wire rack over a sheet pan, 12-14 minutes per side, until golden and cooked through.

Why did my coating fall off?

Usually not enough pressing when you coat, or overcrowding the basket so pieces steam instead of crisp.

Can I make these ahead and reheat for a crowd?

Bread them up to a day ahead and refrigerate uncooked on a tray. Air fry straight from the fridge, adding a minute or two.

3 comments

Rate this recipe. It helps other cooks find it.

Ash January 15, 2026

Great flavor. Mine needed closer to 20 minutes total in an older air fryer.

Mark D. February 10, 2026

Pressed the panko on hard like the notes said and it stayed put perfectly.

Priya S. February 27, 2026

So much less mess than pan-frying and just as crispy. This is our new Tuesday.