Name: Crispy Air Fryer Chicken Parmesan
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large boneless, skinless chicken breasts; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 2 large eggs; 1 cup marinara sauce; 1 cup shredded mozzarella cheese; 2 tablespoons olive oil spray; Fresh basil for garnish (optional)

Let Me Tell You About Crispy Air Fryer Chicken Parmesan (And My Weird History With It)

You ever have one of those dishes that your family asks for, again and again, until you start wondering if you’re running a restaurant instead of a kitchen? Chicken Parmesan is that for me—which still cracks me up because my first attempt years ago was, honestly, a bit of a trainwreck (don’t ever try to bread the chicken while FaceTiming your mum; too many opinions, not enough hands). But now, swapping the oven (or the whole pot-of-oil routine) for the air fryer has made my life, oh, at least 18 times easier. My teenager loves it almost as much as his phone — high praise indeed.

Why You’ll Love Making This (If You Trust Me…)

I make this whenever I want something that feels like a big deal without, you know, actually being a big deal. My family goes wild when they smell it cooking, and I’ve even caught my partner sneaking bites off the tray before it even hits the plates (sneaky, but I get it). Plus, on nights when I am just too peopled-out for long cooking, it comes together fast and I don’t destroy my kitchen in the process. There’s something comforting about crunchy chicken, gooey cheese, and rich marinara. (I will admit there’s the occasional moment when the breadcrumbs don’t stick, and I think—why do I bother? But then it comes out perfect, mostly.)

What You’ll Need For Crispy Air Fryer Chicken Parmesan

2 large chicken breasts (I usually butterfly them or just bash them with a rolling pin; sometimes I use chicken thighs – way juicier, but they cook uneven if you’re not careful)
1 cup panko breadcrumbs (Italian seasoned if you’re feeling fancy; honestly I’ve used crushed crackers when in a pinch and it’s fine)
1/2 cup grated Parmesan (My grandmother swore by the real Parmigiano-Reggiano, but I quite like the green tub kind too. Don’t judge)
2 eggs, beaten
1/4 cup all-purpose flour (or cornstarch if you’re out; it actually makes it even crispier according to my mate Jane)
3/4 cup marinara sauce (any jarred kind; some days I just use passata with herbs—less salt, same vibe)
1 cup shredded mozzarella (sometimes slices if I’m running low on shreds—shh, it melts weird but nobody cares)
1 tsp garlic powder (optional, but I like it)
1 tsp dried Italian herbs
Salt & black pepper (to taste—though I basically just eyeball it)
Cooking spray or olive oil for misting (no air fryer? See Equipment section!)

How I Make It (With Minor Sidequests)

Prep the chicken – Slice breasts in half horizontally, so they’re thinner. If they look weirdly lopsided, just bash ’em a little flatter. Salt, pepper, set aside.
Set up your dipping situation – One plate for flour, one bowl for egg, one plate for the panko/Parmesan/herbs/garlic powder (combine ’em all). This is where I start regretting not prepping ahead (again).
Bread the chicken – Dredge in flour, then egg, then panko mix. Press the crumbs on like you’re trying to keep a secret safe. If it’s a bit messy, no worries. Always looks better once cooked.
Air fry the chicken – Preheat your air fryer (about 200°C/400°F—honestly, I rarely wait long enough), spray the basket a bit, then lay in the chicken pieces. Don’t cram them in. Spray the top with oil too. 10 minutes, then flip and give ’em another spritz. 5-8 more minutes or until deliciously brown and the juices run clear. This is where I usually sneak a taste.
Add the cheesy stuff – Scoop a bit of marinara on each piece, then shower on mozzarella. I do more cheese than necessary—because, obviously. Back into the air fryer for 2-4 mins, just till bubbly and slightly golden. If your cheese looks like it’s making a run for it, you probably used too much (not that I’d know or anything…)
Let it sit for a minute or two so you don’t lose all your skin to molten cheese. Not that I’ve ever made that mistake… more than twice.

The Bits I Learned From Messing Up (Notes)

If your crumbs aren’t sticking, double dip: egg, panko, egg, panko. Yes, it’s fussy but works.
Pounding chicken flat with a mug works if you can’t find your meat mallet. Just don’t use your good china. (Ask me how I know.)
Using fresh mozzarella makes it taste fancier but releases loads of water. NOT ideal unless you want chicken soup parm.
Bread crumbs stuck everywhere? Clean up with a dry brush, not water right away, or you’ll end up with paste. Actually, I find it works better if you just toss everything in the sink and ignore it for a bit, then clean up later with a podcast on in the background.

Variations I’ve Tried (And One That Was a Total Flop)

Swapped in provolone for the mozzarella – it’s good, but very stringy. Fun for the kids, if you’re into cheese-pulls.
Used spicy tomato sauce once—turned out awesome! But my youngest thought her mouth was on fire. Oops.
Tried gluten-free panko – honestly, not quite as crispy, but totally works if you’re feeding gluten avoiders.
Once attempted to stuff goat cheese inside the chicken before breading. Regretted it; cheese all over the air fryer instead of on the chicken. But you live, you learn.

If You Don’t Have An Air Fryer (Equipment Notes)

Look, my air fryer is basically part of the family. But, I once made this using a regular oven at 220°C (that’s about 425°F for my American mates) on a rack over a baking sheet. Not quite as crispy, but it’ll do in a pinch. I wouldn’t try this in a microwave though (not even gonna pretend that works!).
PS: I found some handy air fryer models compared over here on Serious Eats if you’re still shopping.

Keeping Leftovers (If There Are Any…)

Supposedly, you can store leftovers in the fridge for up to three days (in an airtight container). But honestly, in my house it never lasts more than a day (unless someone hides a piece behind the vegetables, ha!). If you reheat in the air fryer for 2-3 mins at 180°C, it actually gets almost as crispy again.

How We Like to Serve It (Family Quirks Included)

My absolute favourite is to serve this over spaghetti with a bit more hot marinara and a heap of fresh basil. My mum, for some reason, likes it stuffed in a crusty roll with a bit of slaw—more like a sloppy, fancy chicken sandwich. And if you’re feeling really extra (or just have some energy left), a simple green salad is always nice. If you want a full Italian feast, check out Bon Appetit’s Italian recipes for inspo!

Stuff I Wish I’d Known From The Start (Pro Tips From Screwing Up)

Don’t skip the spray of oil before air frying – I tried to be healthy, but it just makes the breadcrumbs sad.
Rest the chicken a few minutes after air frying, or the cheese runs everywhere. I once rushed this and wound up with cheese glued to my fingers for two days. Fun times.
Don’t overload the basket—otherwise you end up with squishy chicken parm. And nobody wants that, trust me.

FAQ (Real Questions People Have Actually Asked Me)

Can I use frozen chicken? Eh, probably, but thaw it first—otherwise the crumbs slide right off and it cooks unevenly. I’ve done it, but, yeah—not my best work.
What if I hate Parmesan? No problem! Use more mozzarella or even a bit of cheddar. Won’t be quite the same, but still tasty. Or just skip it; live your truth, mate.
How do I make it extra crispy? Double bread it or use more panko. I’ve even heard of adding a pinch of baking powder to the crumb mix, but, honestly, I never remember.
Can I make this ahead? You can, but I think it tastes better the next day if you reheat it in the air fryer. Or eat it cold, which is… surprisingly good?
Can I use pork or veal? Sure thing. Bit of a Milanese twist—just keep an eye on cook time.
Why does my chicken go soggy? More often than not, it’s from crowding the basket or not using enough oil. Or sometimes it’s just a weird chicken day. Happens to the best of us!

So, yeah. That’s my crispy air fryer chicken parmesan—messy, easy, and guaranteed to win over even the pickiest of eaters (or at least fill them up enough to stop complaints for the night). Go on, give it a bash. And if you figure out a way to make the breading never fall off, let me know—I’ll owe you a coffee!

Crispy Air Fryer Chicken Parmesan: My Go-To Comfort Dinner