When it comes to weeknight dinners, we all want something that’s quick, easy, and incredibly satisfying. Enter the Air Fryer Parmesan Crusted Chicken with Mayo—a dish that checks every box. It delivers the ultimate crunch on the outside and remains juicy and flavorful on the inside, thanks to a clever use of mayo. Whether you’re new to air fryer cooking or a seasoned home chef, this recipe will become a staple in your rotation.
Why This Recipe Works
This dish blends simple pantry staples with an air fryer’s magic to deliver a truly mouthwatering chicken dinner. The mayo acts as a moisture barrier and flavor enhancer, locking in juices and helping the Parmesan coating stick perfectly. The air fryer then crisps the coating to golden perfection without the need for deep frying.
Ingredients You’ll Need
For the Chicken:
- 2 large boneless, skinless chicken breasts (sliced in half to create 4 thin cutlets)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Mayo Mixture:
- 1/2 cup mayonnaise (full-fat preferred for best texture)
- 1 tsp Dijon mustard (optional but adds depth)
- 1 tbsp lemon juice (freshly squeezed)
For the Parmesan Coating:
- 1 cup panko breadcrumbs
- 3/4 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tbsp olive oil (to help with browning)
Step-by-Step Instructions
1. Prep the Chicken
Slice each chicken breast in half horizontally to make four thinner cutlets. This helps them cook faster and more evenly in the air fryer. Pat the chicken dry using paper towels and season both sides with salt, pepper, and garlic powder.
2. Mix the Mayo Mixture
In a small bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Mix well until smooth. This mixture adds flavor, keeps the chicken moist, and helps the coating stick.
3. Make the Parmesan Coating
In another bowl, stir together the panko breadcrumbs, Parmesan cheese, Italian seasoning, paprika, and olive oil. The oil gives the coating a golden color and helps it crisp up beautifully in the air fryer.
4. Coat the Chicken
Brush or spoon a generous layer of the mayo mixture over each chicken cutlet. Then press each cutlet into the breadcrumb mixture, coating both sides evenly. Press down gently to ensure the coating sticks well.
5. Preheat and Arrange in Air Fryer
Preheat your air fryer to 200°C (390°F) for about 3 minutes. Arrange the coated chicken cutlets in a single layer in the basket, making sure they don’t overlap.
6. Air Fry
Cook at 200°C for 12 to 15 minutes, flipping once halfway through. The chicken is done when the coating is golden brown and the internal temperature reaches 74°C (165°F).
7. Rest and Serve
Remove the chicken from the air fryer and let it rest for 2 minutes. This allows the juices to redistribute, making every bite tender and flavorful.
Tips for Success
- Don’t skip the pat-dry step. Moisture on the chicken can prevent the crust from sticking properly.
- Use freshly grated Parmesan instead of pre-shredded for better melt and flavor.
- Preheat your air fryer to ensure even cooking and optimal crispiness.
- Avoid overcrowding the basket. Cook in batches if needed.
Variations to Try
Spicy Kick:
Add 1/2 tsp cayenne pepper or chili flakes to the breadcrumb mix.
Herb-Infused:
Swap Italian seasoning with a mix of fresh herbs like thyme, rosemary, or parsley.
Gluten-Free Option:
Use gluten-free panko breadcrumbs to keep it allergy-friendly.
Lightened-Up Version:
Use Greek yogurt instead of mayo for a tangy, lighter coating.
What to Serve with Parmesan Crusted Chicken
This chicken pairs wonderfully with a wide range of sides:
- Garlic mashed potatoes
- Steamed green beans or asparagus
- Caesar or garden salad
- Buttered corn on the cob
- Roasted vegetables
Storing & Reheating
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in the air fryer at 180°C for 3–5 minutes or until warmed through and crispy.
Freezing:
Freeze uncooked, coated chicken cutlets individually on a baking tray, then transfer to freezer bags. Cook from frozen, adding an additional 4–5 minutes to the air fryer time.
Final Thoughts
This Air Fryer Parmesan Crusted Chicken with Mayo is a game-changer for weeknight dinners. It’s fast, delicious, and uses simple ingredients you probably already have. Whether you’re cooking for picky eaters, meal prepping for the week, or just want something comforting yet healthy, this dish hits the mark.
Don’t forget to share your creations on social media and tag us! We’d love to see your crispy masterpieces.
Air Fryer Parmesan Crusted Chicken with Mayo Recipe
Description
Crispy on the outside, juicy on the inside—this Air Fryer Parmesan Crusted Chicken with Mayo delivers bold flavor and satisfying crunch with minimal effort. Made with tender chicken breasts coated in creamy mayo and seasoned Parmesan breadcrumbs, it’s the ultimate quick and easy dinner that’s sure to become a family favorite.
Ingredients
For the Chicken Base
For the Mayo Coating
For the Parmesan Crust
Instructions
Prepare the Chicken
- Slice the chicken breasts in half lengthwise to create even cutlets. Pat them dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
Make the Mayo Mixture
- In a small bowl, mix mayonnaise, Dijon mustard, and lemon juice. This will serve as the adhesive for the crispy crust while keeping the chicken moist during air frying.
Prepare the Crust
- In a separate bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, paprika, and olive oil. Mix well until evenly coated. The oil helps the crust get golden and crispy in the air fryer.
Coat the Chicken
- Using a brush or spoon, evenly spread the mayo mixture on each chicken cutlet. Then press each piece into the breadcrumb-Parmesan mix, coating both sides thoroughly. Pat gently to ensure the crust adheres.
Preheat the Air Fryer
- Preheat your air fryer to 200°C (about 390°F) for 3 minutes to ensure even cooking.
Air Fry the Chicken
- Place the coated chicken pieces in the air fryer basket in a single layer (do not overcrowd). Air fry at 200°C for 12–15 minutes, flipping halfway through. The crust should be golden brown and the internal temperature should reach 74°C (165°F).
Rest and Serve
- Remove chicken from the air fryer and let it rest for 2 minutes. Serve with your favorite sides like garlic green beans, mashed potatoes, or a crisp salad.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 180°C for 3–4 minutes to re-crisp.
Freezing Tip: Freeze coated (uncooked) chicken on a baking tray for 1 hour, then store in freezer bags. Cook straight from frozen, adding 4–5 minutes to the air fryer time.
Variations:
- Add crushed red pepper flakes to the breadcrumb mix for a spicy kick.
- Substitute Greek yogurt for mayo for a lighter option.
- Use chicken thighs instead of breasts for extra juiciness.
