Air Fryer Chicken Parmesan

By now, we already know that the air fryer is supreme. You can create crispy apps and mains without the use of any oil, and often in half the time (even faster than it takes your oven to preheat). When I’m craving chicken Parmesan but don’t feel like creating an oily mess on our stovetop, I turn to this recipe. This chicken Parm tastes every bit as good as the traditional recipe, with much less effort to get there. Keep reading on for all of my top tips on how to ace this air fryer favorite for a quick and easy chicken dinner:

How To Make Air Fryer Chicken Parmesan

INGREDIENTS

• Chicken Breasts: I suggest carefully butterflying your boneless, skinless chicken breasts to create 4 thin pieces of chicken. Thin pieces of chicken make for extra crispy chicken Parmesan.
• Panko Bread Crumbs & Parmesan: I use a mixture of panko and Parm to ensure that the breading is not only extra crispy, but packed with flavor. To really ensure a crispy, even coating, I recommend adding even more panko than you need to your bowl.
• Seasonings: Dried oregano, crushed red pepper flakes, and garlic powder are added to the panko and Parmesan mixture to make our crispy coating extra flavorful.
• Marinara: I highly recommend making your marinara homemade, whether with our homemade marinara recipe or using the homemade recipe in our classic chicken Parmesan recipe. That being said, if you are short on time, you can use your favorite jarred brand, or checkout our list of the best store-bought marinara sauces.
• Mozzarella: Melty shredded mozzarella is an absolute must for crispy, saucy chicken Parmesan.

STEP-BY-STEP INSTRUCTIONS

First, you’re going to want to carefully butterfly your chicken. Cut in half widthwise all the way through so that you have 4 pieces of very thin chicken. This is important in getting that perfect crispy bite. Then, season all over with salt and pepper.

Then, create your dredging station by adding flour (seasoned with salt and pepper) to a bowl, then beat eggs in a second bowl, and ​​combine panko, Parmesan, oregano, red pepper flakes, and garlic powder in a third bowl. Working one at a time, coat your chicken in the flour, then the eggs, and finally the panko, shaking off the excess between each step. Make sure when you’re dipping your cutlets in the egg mixture that you truly get every single surface covered, then do the same with your dry mix. This will guarantee that your breading will stay on your chicken (where it belongs).

Once your chicken is adequately well-coated, arrange your chicken in an even layer in your air fryer. You may have to work in batches here—don’t overcrowd. Cook at 400°, turning once, about 5 minutes per side.

Then top with marinara and mozzarella, and bake until the cheese is melty and golden—this will take around 3 minutes more.

Once your chicken is done and your cheese is melty and delicious, divide among plates, and top with fresh parsley.

The full list of ingredients and instructions can be found in the recipe below.

What To Serve With Air Fryer Chicken Parmesan

I love to serve this dish on top of pasta (from spaghetti to angel hair to even fettuccini) to take advantage of all that delicious marinara, but you can also serve it plain alongside countless other sides. Here are some of my favorites:

• Garlic Bread: Garlic bread is a classic side for pasta, but it makes for a perfect pairing to chicken Parmesan.
• Cacio e Pepe Brussels Sprouts: Add a twist to Brussels sprouts by adding the flavors of the simple, classic pasta.
• Garlic Mashed Potatoes: This is another perfect option to soak up all of the saucy goodness.