Breaded chicken is always a family favourite and this Air Fryer Parmesan Crusted Chicken with Mayo is exactly the kind of recipe I make when everyone is hungry and I need dinner on the table quickly. Thin chicken breasts are coated in garlicky mayonnaise, Parmesan and crunchy panko breadcrumbs, then air fried until golden on the outside and juicy in the middle.
About Air Fryer Parmesan Crusted Chicken
It takes just 5 minutes to prepare and around 15 minutes to cook, so it's an easy family dinner for those evenings when there really isn't time for anything complicated.
The mayonnaise does two jobs at once: it helps keep the chicken moist and gives the Parmesan-panko coating something to stick to. That also means there is no separate flour and egg dredging, so there are fewer bowls to wash afterward - win-win!
This is Parmesan-crusted chicken rather than Chicken Parmesan, so there is no tomato sauce or mozzarella on top. Here, the Parmesan goes into the crispy coating.
Recipe update: This recipe was originally published on 8 March 2024 and fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
Looking for more air fryer chicken recipes? Why not try our juicy Air Fryer Chicken Kebabs, spicy Air Fryer Chicken Fajitas, Wagamama copycat Air Fryer Chicken Katsu or kids' favourite, our Air Fryer Chicken Nuggets?
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Jump to:
- About Air Fryer Parmesan Crusted Chicken
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- The Secret to Juicy Parmesan Crusted Chicken: Mayonnaise
- Variations
- How to Make Parmesan Crusted Chicken
- How Long to Cook Parmesan Crusted Chicken in the Air Fryer
- How to Get a Really Crispy Parmesan Crust
- Serving Suggestions
- Leftovers Tip
- Storage and Reheating
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Air Fryer Chicken Recipes
- Recipe
- Feedback
Why You'll Love It
- Quick - It's ready in just 20 minutes, making it perfect for a busy weeknight meal.
- Super crispy - The panko and Parmesan coating gets golden and crunchy in the air fryer, without the mess of deep-frying.
- Versatile - Make extra, because there are so many uses for leftovers like adding to salads and sandwiches.
Recipe Overview
- Total time: 20 minutes
- Serves: 4
- Air fryer temperature: 190°C/375°F
- Best for: Busy weeknight family dinners
- Why it works: Mayo keeps the chicken juicy and holds the crispy Parmesan-panko coating in place - no flour or egg dredging needed.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken breast - Use boneless, skinless chicken breasts. I slice two large breasts horizontally to make four thinner chicken fillets, which means they cook much more quickly than whole thick chicken breasts. The most important thing is that the chicken is an even thickness. If one end is much thicker than the other, the thin end can dry out before the middle is cooked. After slicing, gently pound the chicken so the pieces are evenly thick.
- Mayonnaise - This is what keeps the chicken moist and helps the coating stick. I mix the mayonnaise with fresh garlic before spreading it over both sides of the chicken. If you specifically need a mayo-free chicken recipe, I would use the coating method from my Air Fryer Breaded Chicken Cutlets instead and add Parmesan to the breadcrumbs, rather than simply leaving the binder out.
- Garlic - Freshly crushed garlic adds loads of flavour to the mayo. Crush it as finely as possible so it spreads evenly over the chicken rather than leaving larger pieces that can catch in the air fryer.
- Breadcrumbs - Panko breadcrumbs are my choice here because their larger, lighter texture gives the chicken a crispier coating. Regular breadcrumbs will still work, but the finished coating won't be quite as crunchy. You can also use seasoned breadcrumbs if you want to add extra flavour.
- Parmesan - Freshly grate the Parmesan if you can. Finely grated cheese mixes more evenly through the breadcrumbs and gives you a little Parmesan in every bite.
- Salt & pepper - Don't forget to season the coating. Parmesan adds saltiness, so adjust the extra salt to suit the cheese you're using.
- Olive oil spray - You only need a light spray. It helps stop the chicken sticking to the basket and gives the panko coating a more even golden colour.
The Secret to Juicy Parmesan Crusted Chicken: Mayonnaise
Mayonnaise might sound like an unusual ingredient for breaded chicken, but it works so well here and it's my (not so) "secret" ingredient.
Firstly, it creates a thin layer around the chicken that helps it stay moist as it cooks. Secondly, it works as the "glue" for the panko and Parmesan coating, helping the crumbs stick to the chicken.
That means you don't need to set up separate dishes of flour and beaten egg before you even get to the breadcrumbs. On a busy weeknight, I will always take the option that gives me less washing up.
And if you're worried that the finished chicken will taste strongly of mayonnaise, it doesn't. Once cooked, what you notice is the garlicky, cheesy coating and juicy chicken underneath.
Variations
Italian Parmesan - Add Italian seasoning or dried oregano to the panko mixture. A little lemon zest is also lovely with the Parmesan and garlic.
Spicy - Add chilli flakes or a little cayenne to the breadcrumb mixture. I tend to keep the main batch mild for the family and add extra chilli to the portions that need it.
Chicken thighs - Boneless, skinless chicken thighs can be used instead of breast. Because thighs vary in size and thickness, don't rely on the breast cooking time. Air fry them until golden and cooked all the way through, checking the thickest part with a meat thermometer.
Chicken tenders - For smaller pieces of chicken, use my Air Fryer Chicken Tenders recipe as your starting point and add Parmesan to the coating. Tenders cook more quickly than the chicken breast fillets used here.
How to Make Parmesan Crusted Chicken
Prep: Slice the chicken breasts horizontally to make four thinner pieces about 1-1.5 cm/½ inch thick. Place them between sheets of baking paper or cling film and gently pound until they are an even thickness.
If your air fryer model recommends preheating, preheat it before adding the chicken.
- Mayonnaise coating: Mix the mayonnaise and crushed garlic together, then spread half over one side of each piece of chicken.
- Prepare the breadcrumbs: Mix the panko breadcrumbs, grated Parmesan, salt and black pepper in a wide shallow bowl or plate.
- Coat the chicken: Place the chicken mayo-side down into the breadcrumb mixture. Spread the remaining garlic mayonnaise over the exposed side, then turn the chicken and press that side into the crumbs too. Press the coating on gently so there aren't any bare patches.
- Oil the chicken: Lightly spray the air fryer basket with olive oil and add the chicken in a single layer. Spray the top of the chicken lightly with oil.
- Air fry: Cook on the Air Fry setting at 190°C/375°F for around 15 minutes, flipping carefully halfway through, until the coating is golden and the chicken is cooked through.
⚠️ If your air fryer basket is small, cook the chicken in batches rather than squeezing all four pieces together.
How Long to Cook Parmesan Crusted Chicken in the Air Fryer
For thin chicken breast fillets, I cook this Parmesan crusted chicken in the air fryer at 190°C/375°F for around 15 minutes, turning them halfway through.
Start checking the chicken a little earlier if your fillets are particularly thin or you know your air fryer runs hot.
Cooking time will always vary slightly depending on the thickness of the chicken and the model of air fryer, which is why a meat thermometer is much more reliable than using the clock alone.
Check the temperature in the thickest part of the chicken. I cook chicken until it reaches 75°C/167°F in the centre.
How to Get a Really Crispy Parmesan Crust
The best Parmesan crust is crisp and golden rather than patchy or soggy, and a few little details make a big difference.
Make the chicken an even thickness. This allows the coating to brown at roughly the same time the chicken finishes cooking.
Press on the breadcrumbs. Don't simply sprinkle them over the mayonnaise. Gently press the chicken into the Parmesan-panko mixture so it forms a proper coating.
Give the chicken some space. Air needs to move around the chicken to make the coating crisp. If the pieces are touching or overlapping, they are more likely to steam.
Use a little oil spray. You don't need much, but a light mist over the coating helps it brown and crisp.
Flip carefully. Use tongs and turn the pieces gently so you don't pull the coating away from the chicken.
Don't cook by time alone. Air fryers vary a lot. Start checking the chicken before the full cooking time rather than leaving it in for several extra minutes and drying it out.
Serving Suggestions
This is one of the reasons I make this chicken so often: I can change the sides depending on how much time and energy I have.
For an easy family dinner, serve it with Air Fryer Potato Wedges and Air Fryer Asparagus (pictured below).
If you want something fresh alongside the crispy chicken, add Greek Yogurt Coleslaw or a simple green salad.
The chicken is also really good sliced over spaghetti with Homemade Tomato Pasta Sauce. Just remember that this turns it into more of a Chicken Parmesan-style meal rather than the plain Parmesan-crusted chicken recipe.
For dipping, try Healthy Ranch Dressing or Chipotle Southwest Sauce. A dip on the side is always useful if you're feeding children who like everything dippable!
Leftovers Tip
I deliberately don't mind having an extra piece of this chicken because it makes lunch the next day very easy, especially if I need school lunchbox ideas.
Slice leftover Parmesan crusted chicken into a Healthy Chicken Caesar Salad, add it to a Chicken Pasta Salad, or chop it into Leftover Chicken Pasta.
It's also good sliced into a wrap with salad and your favourite dressing.
Storage and Reheating
In the fridge: Allow the cooked chicken to cool, then store it in an airtight container in the fridge for up to 3 days.
In the freezer: The chicken can be frozen for up to 3 months. Freeze the pieces separately first if possible so they don't stick together.
To reheat: The air fryer is the best way to bring some crispness back to the coating. Reheat at around 170°C/340°F for about 5 minutes, or until piping hot all the way through. Larger or frozen pieces will need longer.
The chicken is always crispiest when freshly cooked, so don't expect reheated breading to be quite identical to the first batch.
Dannii's Top Tips
- Make sure to fully coat all the chicken, so there aren't any gaps in the breading.
- Spray your air fryer basket with a little oil before putting the chicken in, so that it doesn't stick to the basket.
- Make sure that there is enough space between the chicken in your air fryer basket. There needs to be space for the air to circulate and for the chicken to get crispy.
- Once you have flipped the chicken halfway, check on it after 5 minutes to make sure that it isn't burning, as every air fryer cooks differently.
- Spray the chicken with oil before cooking, as it will give a crispier coating.
- If you need to cook these in batches, then you can keep the cooked ones warm in the oven on a low heat until the rest are ready.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
Coating falls off |
Breadcrumbs weren't pressed firmly into mayo |
Press coating onto both sides before air frying |
|
Chicken isn't crispy |
Basket overcrowded or too little oil spray |
Leave air gaps and lightly spritz the coating |
|
Crust browns before chicken cooks |
Chicken too thick |
Use even, thin cutlets |
|
Chicken is dry |
Cooked by time rather than temperature |
Start checking early with a thermometer |
|
Bottom sticks |
Basket wasn't lightly oiled |
Oil basket before adding chicken |
|
Different pieces finish at different times |
Uneven thickness |
Pound chicken evenly |
Frequently Asked Questions
No. The mayonnaise helps keep the chicken moist and holds the coating in place, but you don't get a strong mayonnaise flavour once it has been cooked.
The flavours you notice most are the garlic, Parmesan and crispy breadcrumbs.
Yes. Regular breadcrumbs work, but panko breadcrumbs create a lighter and crunchier coating, which is why I prefer them for air fryer chicken.
For a mayo-free version, I recommend using the breading method from my Air Fryer Breaded Chicken Cutlets, adding grated Parmesan to the breadcrumb mixture.
The mayonnaise is an important part of this particular recipe because it keeps the chicken moist and acts as the binder for the crumbs.
More Air Fryer Chicken Recipes
If you've tried this Parmesan Crusted Chicken recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Air Fryer Parmesan Crusted Chicken with Mayo
Ingredients
- 350 g (12½ oz) of Chicken breast - about 175g/6oz per breast
- 60 g (¼ cup) of Mayonnaise
- 2 Garlic cloves - crushed
- 20 g (¼ cup) of Parmesan - grated
- 75 g (1 cup) of Panko breadcrumbs
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- Olive oil spray - as needed
Instructions
- Prep: Slice 350 g of Chicken breast horizontally to make four thinner pieces about 1-1.5 cm/½ inch thick. Place them between sheets of baking paper or cling film and gently pound until they are an even thickness.
- If your air fryer model recommends preheating, preheat it before adding the chicken.
- Mayonnaise coating: Mix together 60 g of Mayonnaise and 2 Garlic cloves and spread half of it over one side of each piece of chicken.
- Prepare the breadcrumbs: Mix together 75 g of Panko breadcrumbs, 20 g of Parmesan, ¼ tsp of Fine sea salt and ½ tsp of Ground black pepper.
- Coat the chicken: Place the chicken mayo-side down into the breadcrumb mixture. Spread the remaining garlic mayonnaise over the exposed side, then turn the chicken and press that side into the crumbs too. Press the coating on gently so there aren't any bare patches.
- Oil the chicken: Lightly spray the air fryer basket with olive oil and add the chicken in a single layer. Spray the top of the chicken lightly with oil.
- Air fry: Cook on the Air Fry setting at 190°C/375°F for around 15 minutes, flipping carefully halfway through, until the coating is golden and the chicken is cooked through.
Recipe Video
Recipe Notes
- Make sure to fully coat all the chicken, so there aren't any gaps in the breading.
- Spray your air fryer basket with a little oil before putting the chicken in, so that it doesn't stick to the basket.
- Make sure that there is enough space between the chicken in your air fryer basket. There needs to be space for the air to circulate and for the chicken to get crispy.
- Once you have flipped the chicken halfway, check on it after 5 minutes to make sure that it isn't burning, as every air fryer cooks differently.
- Preheat your air fryer first to ensure it will cook evenly.
- Spray the chicken with oil before cooking, as it will give a crispier coating.
- If you need to cook these in batches, then you can keep the cooked ones warm in the oven on a low heat until the rest are ready.
Nutritional Information
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Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Charah says
Very easy and healthy, no oils used. thanks for sharing
TAYLER ROSS says
I made this chicken for dinner last night and it was delicious! Perfectly crispy, and I loved that I could make it in the air fryer!
Gianne says
The chicken was perfectly crispy on the outside and juicy on the inside. The parmesan coating added the perfect amount of flavor. Definitely a new favorite in my recipe collection!
Ned says
Oh heck yeah! This chicken was delicious and awesome to make in my air fryer for lunch! Thank you for another amazing recipe!
Paula says
Obsessed with how quick and easy it is to make chicken dinners in the air fryer!
Kathryn says
I'm hooked on this chicken recipe! The parmesan crust is incredible and love the flavor! I love adding this on top of a salad for a satisfying meal :)
dana says
These turned out so crispy! I love doing air fryer chicken. Loved the hint of cheesiness in the breading.
suja md says
Outstanding recipe thanks so much! tasted so much good!
Kathleen says
This easy to make and marvelous air fryer parmesan crusted chicken is just the meal my family will love.
Mahy says
I love how delicious this chicken looks. Definitely the recipe I would like to try over the weekend!
Sky says
My family absolutely loved this chicken! So flavorful and really easy to make! Thanks for sharing!