Air Fryer Chicken Parmesan (Print Version)

Golden breaded chicken with marinara and gooey mozzarella, air-fried for a fast, flavorful main.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), halved horizontally
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ Breading

04 - ½ cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup panko breadcrumbs
08 - ½ cup grated Parmesan cheese
09 - 1 teaspoon garlic powder
10 - 1 teaspoon dried Italian herbs

→ Toppings

11 - 1 cup marinara sauce
12 - 1 cup shredded mozzarella cheese
13 - 2 tablespoons freshly grated Parmesan cheese
14 - Fresh basil leaves, for garnish (optional)

# How to Make It:

01 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
02 - Season chicken breasts with salt and pepper on both sides.
03 - Prepare three shallow bowls: In the first, add flour. In the second, whisk eggs with water. In the third, combine panko, ½ cup Parmesan, garlic powder, and Italian herbs.
04 - Dredge each chicken cutlet in flour, shaking off excess. Dip in egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
05 - Arrange the breaded chicken in a single layer in the air fryer basket; spray lightly with olive oil or nonstick spray.
06 - Air fry for 8 minutes. Flip the chicken, spray again lightly, and air fry for 4 more minutes.
07 - Spoon 2–3 tablespoons of marinara sauce over each cutlet. Top evenly with mozzarella and a sprinkle of Parmesan.
08 - Air fry for an additional 2–3 minutes, or until cheese is melted and bubbly.
09 - Garnish with fresh basil before serving.

# Additional Tips::

01 -
  • This air fryer method means no splattering oil or hot mess to clean up after.
  • The chicken gets shockingly crisp without feeling heavy, and the cheese turns gorgeously gooey.
02 -
  • The first time I overcrowded the air fryer basket, and the breading went soggy instead of crisp—do the chicken in batches if needed.
  • Spraying the crumbed chicken lightly with oil before air frying makes all the difference for color and crunch.
03 -
  • If crumbs look pale partway through, give them an extra spray and a minute or two more till they're perfectly golden.
  • Using freshly grated Parmesan in the panko is the trick for deep, nutty flavor.
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