Air Fryer Chicken Parmesan
A lightened-up version of the classic Chicken Parmesan, made in the air fryer for a crispy, golden finish without the excess oil.
Ingredients
For the Chicken
- 2 pieces Chicken Breasts (sliced in half) For best texture, slice them in half lengthwise.
- 3/4 teaspoon Salt Enhances flavor.
- 3/4 teaspoon Italian Seasoning Mix Blend of dried herbs.
- 1/4 cup All-Purpose Flour You can use gluten-free flour if needed.
- 2 large Eggs Beaten.
- 1/2 teaspoon Garlic Powder Adjust to your taste if using fresh garlic.
- 1 cup Panko Breadcrumbs For extra crunch.
- 1/2 cup Grated Parmesan Quality cheese will make a difference.
- 1 cup Homemade Marinara (or Pasta Sauce) Store-bought works too.
- 1 cup Shredded Mozzarella Whole milk mozzarella for extra creaminess.
- 1/2 cup Grated Parmesan For the finishing touch.
Instructions
Preparation
- Slice each chicken breast in half lengthwise. Season with salt and Italian seasoning, then set aside.
- Prepare your breading station: Place flour on one plate, and on a separate plate, whisk together the eggs, remaining salt, and garlic powder. Mix panko breadcrumbs with grated Parmesan on another plate.
Breading
- Dust the chicken lightly with flour, then dunk it into the egg mixture, letting any excess egg drip off.
- Coat the chicken in the panko and Parmesan mixture, pressing gently to ensure the crumbs adhere.
- Place the breaded chicken on a wire rack.
Cooking
- In the preheated air fryer basket, arrange the breaded chicken in a single layer. Cook at 390 degrees Fahrenheit for 5 minutes.
- Flip the chicken and cook for another 5 minutes until golden and thoroughly cooked.
- Top with marinara sauce and shredded mozzarella, then return to the air fryer for a final 3 minutes or until the cheese melts and the chicken reaches 165 degrees.
Notes
Serve over pasta or with garlic bread for an authentic Italian experience. Store leftovers in an airtight container for up to three days, and reheat in the air fryer to restore crunch.