Air Fryer Parmesan Chicken

A quick and easy recipe for boneless chicken breasts coated in a Parmesan cheese bread crumb mixture and air fried to crispy perfection.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 10

Brining Time 30

Total Time 45

Servings

Calories 180kcal

Author Amee

For the brine:
¼ cup kosher salt
4 cups warm water
1 tablespoon peppercorns optional
For the chicken:
24 oz boneless chicken breasts 6 four ounce small boneless, skinless, breasts, not thick chicken breasts
½ cup breadcrumbs can use gluten-free
½ cup finely grated parmesan cheese make sure to use fresh grated parmesan
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried parsley or finely chopped fresh parsley
¼ cup liquid egg whites
1 tablespoon unbleached all-purpose flour can use gluten-free all-purpose flour
½ teaspoon garlic powder
olive oil cooking spray
fresh chopped parsley, for garnish optional

First, prepare the chicken brine by combining the kosher salt and warm water in a large bowl. Whisk until all salt is completely dissolved. Pop the brine in the refrigerator until completely cooled.
When brine is cool, add the chicken and peppercorns and place in the refrigerator to brine for 30 minutes while you prep the other ingredients.
In a shallow bowl, mix breadcrumbs, grated parmesan, salt, pepper, and dried parsley.
In a separate shallow bowl, whisk together: liquid egg whites, flour, and garlic powder.
Spray the air fryer pan or basket with non-stick olive oil spray. Preheat the air fryer to 375 degrees F.
Remove the chicken from the brine and pat dry with a paper towel. Dip each chicken breast in the egg mixture, then dip in the breadcrumb mixture, making sure that each breast is coated with the breading.
Place the breaded chicken breasts in the air fryer basket or tray and spray the top thoroughly with olive oil spray, working in batches if necesary.
Cook at 375 degrees F for 5 minutes, then flip and spray the other side with olive oil spray and cook 5-7 minutes more until the chicken reaches a safe internal temperature of 165 degrees F with a meat thermometer. Cooking time will vary depending on the thickness of the chicken breasts.
Garnish with fresh parsley, if desired

It's important to use small chicken breasts of even thickness for the best results. I use Springer Mountain Farms 4 oz chicken breasts that are individually packaged in the bag. They are the perfect size for this recipe. You can also slice thicker chicken breasts in half to make thinner breasts.
Make sure that the brine has completely cooled before adding the chicken breasts. You can save time by making the brine a day ahead. Just add the peppercorns and the chicken breasts 30 minutes before you are ready to cook.