Air Fryer Parmesan Crusted Chicken: Easy Air Fryer Chicken
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Easy Air Fryer Parmesan Crusted Chicken Tenders
This air fryer chicken recipe delivers crispy, golden-brown chicken with a delicious Parmesan crust. It’s a quick and easy way to make chicken tenders (or a full chicken dinner) in under 30 minutes.
Unlike traditional fried chicken, this version uses an air fryer to create a crunchy coating without excess oil.
This parmesan chicken recipe calls for crushed pork rinds instead of breadcrumbs, making it a great low-carb alternative.
If you’re not following a low-carb diet, panko bread crumbs can be used instead.
Whether you’re looking for a chicken parmesan variation or simply an easy weeknight meal, this air fryer recipe will surely be a favorite.
Want something simpler but still big on flavor? My Easy Air Fryer Chicken Tacos offer just that — juicy chicken, crisp tortilla, and mild spices.
Ingredients needed for this chicken dinner
- Boneless, skinless chicken breasts, cut into strips
- Grated Parmesan cheese
- Crushed pork rinds (or panko bread crumbs for a non-low-carb option)
- Garlic powder
- Dried oregano
- Dried basil
- Salt and pepper
- Eggs, beaten
- Olive oil spray
How to make air fryer parmesan crusted chicken
1. Prepare the Coating
In a shallow bowl, mix Parmesan cheese, crushed pork rinds, garlic powder, oregano, basil, salt, and pepper. In another bowl, beat the eggs.
2. Coat the Chicken
Dip each piece of chicken into the eggs, then coat with the breadcrumb mixture, pressing gently to help it adhere.
3. Preheat and Prepare the Air Fryer
Preheat the air fryer to 380°F and spray the air fryer basket with cooking spray to prevent sticking.
4. Air Fry the parmesan chicken tenders
Place the coated chicken in the air fryer basket in a single layer. Lightly spray the tops with cooking spray.
Air fry the chicken at 375°F for 12-15 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.
Why this is the best air fryer chicken recipe
- Quick and easy – Ready in under 30 minutes
- Crispy on the outside, juicy on the inside
- A healthier alternative to fried chicken
- Perfect for meal prep or an easy weeknight dinner
How to get the crispiest parmesan chicken
- Preheat the air fryer before adding the chicken.
- Flip the chicken halfway through cooking for even crispiness.
- Use crushed pork rinds for a low-carb option or panko for extra crunch.
- Cook in batches to avoid overcrowding the basket.
How to store and reheat leftovers
Refrigerate: Store leftover parmesan chicken tenders in an airtight container for up to 3 days.
Freeze: Place in a freezer-safe bag for up to 3 months.
Reheat in the air fryer at 350°F for 3-5 minutes to keep the coating crispy.
Serving suggestions (including chicken parmesan)
- Pair with homemade Chick-fil-A sauce or homemade ranch dressing.
- Use for chicken parmesan by adding marinara sauce and melted mozzarella.
- Serve with a fresh salad or roasted vegetables.
Try this air fryer parmesan crusted chicken for a delicious chicken dinner. Let me know how it turns out!
Air Fryer Parmesan Crusted Chicken
Equipment
Ingredients
- 4 Boneless Skinless Chicken Breasts cut into strips
- ½ Cup Grated Parmesan Cheese
- ½ Cup Crushed Pork Rinds
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 2 Eggs Beaten
- Olive Oil Spray
Instructions
- Preheat your air fryer to 380°F. Lightly spray the basket with olive oil spray to prevent sticking.
- Prepare the coating by combining Parmesan cheese, crushed pork rinds, garlic powder, oregano, basil, salt, and black pepper in a shallow dish.
- Dip and coat each chicken strip in the beaten eggs, then dredge it in the Parmesan mixture, pressing lightly to help it stick.
- Arrange the chicken in a single layer in the air fryer basket, ensuring they don’t overlap. Lightly spray the tops with olive oil.
- Cook at 375°F for 12-15 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F.
