Can I make Air Fryer Parmesan Crusted Chicken with thighs?

Yes. Use boneless, skinless thighs trimmed of excess fat. Cook at 380 F for about 12 to 15 minutes, flipping halfway, until 175 F for extra tenderness.

Do I need to marinate?

Not necessary. The coating brings strong flavor. If you want extra juiciness, a quick 15-minute soak in buttermilk or salted water works well.

Why did my coating not stick?

The chicken may have been wet, or you skipped the binder. Pat dry, use an egg or a thin layer of mayo, and press the crumbs on firmly.

How do I keep the crust from getting soggy?

Do not overcrowd the basket, preheat the air fryer, and use a light oil mist. Let cooked chicken rest on a wire rack, not a plate, to keep airflow.

Can I prep this ahead?

You can bread the chicken and refrigerate it on a tray for a few hours. Bring to room temperature for 10 minutes, then air-fry. The crust still crisps nicely.

Crispy Air Fryer Parmesan Crusted Chicken in Just 30 Minutes!

Name: Air Fryer Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 small boneless skinless chicken breasts (about 1 to 1.25 pounds total) or 6 to 8 chicken tenders; 1 large egg, beaten (or 2 tablespoons mayonnaise); 3/4 cup grated Parmesan cheese, preferably freshly grated; 2/3 cup panko breadcrumbs; 1 teaspoon garlic powder; 3/4 teaspoon onion powder; 1/2 teaspoon smoked paprika or sweet paprika; 1/2 teaspoon fine salt, more to taste; 1/4 teaspoon black pepper; Olive oil spray or avocado oil spray; Optional finish: lemon wedges, chopped parsley, and a pinch of red pepper flakes

Description

Crispy, cheesy chicken thighs cooked in an air fryer for a quick weeknight meal that’s full of flavor and easy to prepare.

Ingredients

Scale

4 small boneless skinless chicken breasts (about 1 to 1.25 pounds total) or 6 to 8 chicken tenders
1 large egg, beaten (or 2 tablespoons mayonnaise)
3/4 cup grated Parmesan cheese, preferably freshly grated
2/3 cup panko breadcrumbs
1 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon smoked paprika or sweet paprika
1/2 teaspoon fine salt, more to taste
1/4 teaspoon black pepper
Olive oil spray or avocado oil spray
Optional finish: lemon wedges, chopped parsley, and a pinch of red pepper flakes

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Instructions

Pat the chicken dry with paper towels and season with salt and pepper.
In a shallow bowl, beat the egg. In another bowl, combine Parmesan, panko, garlic powder, onion powder, paprika, salt, and pepper.
Dip each chicken piece in the egg, then press into the breadcrumb mixture to coat thoroughly.
Preheat the air fryer to 380°F (193°C) for 3 minutes.
Arrange the chicken in a single layer in the air fryer basket without crowding.
Air fry for 6 to 7 minutes, flip, and cook another 6 to 7 minutes until golden and the thickest part hits 165°F (74°C).
Let rest for 2 to 3 minutes before serving. Optionally, finish with lemon and parsley.

Notes

Ensure even thickness for even cooking. Preheat the air fryer and avoid overcrowding to maintain crispiness.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg