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close up photo of air fried parmesan crusted chicken garnished with fresh basil

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 minutes
Cook Time 10 minutes
Brining Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 180kcal
Author Amee


  • Air Fryer


  • 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.


Calories: 180kcal | Carbohydrates: 9g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 5126mg | Potassium: 467mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg