Air Fryer Chicken Parmesan

5 from 3 votes

Air Fryer Chicken Parmesan is an easy recipe that replicates the classic flavors of fried chicken parmesan, without the excess fat and calories.

Prep Time10

Cook Time13

Total Time23

Course: Main Course

Cuisine: American, Italian

Servings:

Author: Kristen Chidsey

Equipment

Air Fryer

Ingredients

1 boneless, skinless chicken breast or 2 chicken cutlets
¼ cup all purpose flour
1 teaspoon garlic powder divided
2 tablespoons water
1 egg
⅓ cup panko breadcrumbs
⅓ cup Parmesan cheese freshly grated
kosher salt to taste
½ teaspoon oregano
¼ teaspoon crushed red pepper flakes optional
¼ cup prepared tomato sauce
2 slices fresh mozzarella cheese or ¼ cup shredded mozzarella

Instructions

If needed per your air fryer model, preheat to 370℉ (175℃).
Place one hand flat on the chicken breast and hold a knife parallel to the cutting board; slice horizontally from the thick end to the thin end into two even pieces. If your chicken cutlets aren't evenly thick, place the pieces between two slices of plastic wrap and pound them to an even thickness.
Prepare the breading station by setting up 3 shallow dishes. In the first dish, mix the flour with salt and ½ teaspoon garlic powder and a good pinch of salt. In the second dish, whisk the egg with 2 tablespoons water and a pinch of salt. In the final dish, combine the Panko with Parmesan cheese, oregano, crushed red pepper flakes, and the remaining ½ teaspoon garlic powder.
Dredge the chicken in the flour, shaking off the excess, then dip into the egg mixture. Allow the excess egg to drip off, then coat the chicken in the breadcrumb mixture, pressing to adhere, and place on a plate. Spray the top with cooking spray.
Place the chicken, sprayed-side down, in the air fryer basket or tray. Spray the chicken again so both sides are coated. Air fry for 6 minutes at 370℉ (175℃). Remove the basket/tray from the air fryer, flip, then return to the air fryer to continue cooking for 4 minutes.
Remove the basket or tray from the air fryer, then top each chicken piece with about 2 tablespoons of tomato sauce and mozzarella.
Return to the air fryer and cook for 2-3 minutes, or until the cheese is melted and the chicken has reached an internal temperature of 165℉ (74℃).
Serve immediately.

Notes

This recipe is designed for 2 pieces of chicken, but it can easily be doubled or even tripled. Just keep in mind you will need to work in batches, as you don't want to overcrowd the air fryer.

If you need to prepare in batches, place the uncooked breaded chicken in the refrigerator while the first batch is in the air fryer. Once the first batch has been cooked through, place the cooked chicken parmesan on a sheet pan and hold warm in a 200℉/100℃.

Gluten-Free Modification: Use an all-purpose 1:1 gluten-free flour in place of the all-purpose flour and gluten-free breadcrumbs in place of panko.

Egg-Free Modification: If you are egg-free, use milk in place of the egg wash.

Storage/Reheating: Store leftover Chicken Parmesan in an airtight container for up to 3 days in the refrigerator. To reheat, air fry the chicken parmesan for 3 minutes at 360 degrees, or until warmed through.

Nutrition