Tillie Doyle
Chicken Parmesan is a classic Italian comfort food that can be made in an air fryer for a healthier, quicker, and less messy alternative to the traditional recipe. The air fryer's small size, high heat, and powerful fan cook food faster and crispier without using much oil. This article will provide a step-by-step guide on how to make juicy and crispy chicken parm in an air fryer.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken breasts, eggs, flour, breadcrumbs, Parmesan cheese, marinara sauce, mozzarella cheese, salt, pepper, oregano, red pepper flakes, garlic powder, parsley, basil, olive oil |
| Equipment | Air fryer, bowls, paper towels, meat thermometer |
| Preparation | Slice chicken breasts in half lengthwise, pound to an even thickness, pat dry, season, dredge in flour, dip in egg, coat in breadcrumbs and Parmesan, spray with cooking spray or oil |
| Cooking time and temperature | 400°F for 5 minutes on each side, top with sauce and cheese and cook for another 2-3 minutes |
| Serving suggestions | Serve hot with a green salad, pasta, garlic bread, or over zucchini noodles |
| Storage | Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months |
| Reheating | Reheat in a preheated air fryer at 350°F for 5-8 minutes or in the oven on convection mode |
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What You'll Learn
Preparing the chicken
Once you have your thin chicken pieces, it's time to set up your dredging station. You will need three separate bowls. In the first bowl, combine flour with salt and pepper; you can also add garlic powder to this mixture if you wish. The second bowl should contain beaten eggs. The third bowl will be a combination of breadcrumbs, Parmesan cheese, and seasonings. For the breadcrumbs, you can use Italian-style, regular, or panko, which is ideal for an extra crispy texture. If you opt for regular breadcrumbs, you can add Italian seasoning to enhance the flavour. As for cheese, shredded Parmesan is best as it turns crispy during cooking, enhancing the texture of your crust. For the seasonings, you can use Italian seasoning, salt, paprika, black pepper, oregano, and red pepper flakes; adjust the amount of red pepper flakes according to your spice tolerance.
Now that your dredging station is ready, it's time to coat the chicken. Take each piece of chicken and coat it with the flour mixture, shaking off any excess. Next, dip it into the egg mixture, letting the excess drip off. Finally, dip the chicken into the breadcrumb mixture, gently pressing to ensure both sides are well-coated. This process will create a crispy , even coating on your chicken.
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Coating the chicken
To coat the chicken, you will need three shallow bowls. In the first bowl, place some flour and season it with a pinch of salt and pepper. In the second bowl, beat some eggs. In the third bowl, combine breadcrumbs, Parmesan cheese, and seasonings. You can add oregano, red pepper flakes, garlic powder, or Italian seasoning to taste. If you want to ensure an extra crispy coating, add a little more breadcrumbs than you need.
Butterfly a boneless, skinless chicken breast to create four thin pieces of chicken. Pat the chicken dry with a paper towel to remove any excess moisture. This will ensure a crispier texture. Next, working with one piece of chicken at a time, dredge it in the flour, shaking off any excess. Then, dip it into the eggs, letting the excess drip off. Finally, dip it into the breadcrumb mixture, gently pressing to adhere and ensuring both sides of the chicken are well coated.
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Cooking the chicken
To cook chicken parm in an air fryer, you'll first want to prepare the chicken by slicing the chicken breasts in half lengthwise and pounding them to an even thickness. This will ensure that they cook evenly. You can also butterfly the chicken breast to make two thinner pieces.
Next, you'll need to set up a dredging station with three bowls. In the first bowl, combine flour with salt, pepper, and garlic powder. In the second bowl, beat some eggs. In the third bowl, combine breadcrumbs, Parmesan cheese, and Italian seasoning. Working with one piece at a time, dredge the chicken in the flour, dip it in the egg, and then coat it in the breadcrumb mixture, pressing gently to help it adhere.
Let the coated chicken rest for about 5 minutes before placing it in the air fryer. This will allow the coating to stick better. You may also want to spray the chicken with cooking spray or brush it with olive oil.
Finally, arrange the chicken in a single layer in the air fryer basket, making sure not to overcrowd it. Depending on the size of your air fryer, you may need to cook the chicken in batches. Set the air fryer to 350-400°F and cook the chicken for about 5 minutes on each side, or until golden brown.
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Adding toppings
Once your chicken is cooked through, it's time to add the toppings. The classic Chicken Parm is topped with marinara and mozzarella. Spoon about 2 tablespoons of marinara sauce over each chicken breast, then sprinkle with mozzarella. You can also add parmesan cheese to the topping for a saltier, cheesier flavor. If you like spicy food, add red pepper flakes to your toppings. If you want to add some freshness to your dish, top with basil.
Return the chicken to the air fryer and cook for another 2-3 minutes until the cheese is melted and golden brown. You'll know your chicken is cooked when it reaches an internal temperature of 165°F.
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Reheating leftovers
To reheat chicken parm leftovers, first let the dish cool completely before placing it in an airtight container and into the fridge. It will stay good for up to 3-4 days. When you're ready to eat it, take the chicken parm out of the container and place it in a preheated air fryer basket at 350°F to 360°F for 5 to 8 minutes. If your chicken parm is very saucy, consider using an air fryer-safe pan or aluminum foil to avoid a mess.
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Frequently asked questions
You will need chicken breasts, eggs, breadcrumbs, Parmesan cheese, marinara sauce, and mozzarella. You can also add seasonings like Italian seasoning, salt, paprika, black pepper, and garlic powder.
Slice the chicken breasts in half lengthwise and pound them to an even thickness. Pat the chicken dry with paper towels to remove excess moisture.
Set up three shallow bowls. In the first bowl, add flour and garlic powder (optional). In the second bowl, whisk some eggs. In the third bowl, combine breadcrumbs, Parmesan cheese, and Italian seasoning. Working with one piece at a time, coat the chicken in flour, dip it in the egg, and then coat it in the breadcrumb mixture.
Preheat your air fryer to 350-400°F. Place the chicken in a single layer, working in batches if necessary, and cook for 5-11 minutes. Flip the chicken halfway through, add the marinara sauce and mozzarella, and cook for another 2-4 minutes until the cheese is melted and the chicken is cooked through.
