Ingredients
Equipment
Method
- Pat chicken breasts completely dry with paper towels to ensure the coating adheres properly and achieves maximum crispiness.
- In a small bowl, mix together salt, pepper, Italian seasoning, minced garlic, and a drizzle of olive oil. Rub this mixture thoroughly over each chicken breast until well coated on all surfaces.
- In a shallow bowl, combine the freshly grated Parmesan cheese and panko breadcrumbs, mixing well.
- Dip each seasoned chicken breast into the breadcrumb mixture, pressing firmly to ensure the coating sticks to all surfaces. Make sure each piece is evenly coated.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes.
- Arrange the breaded chicken breasts in a single layer in the air fryer basket, leaving space between each piece for proper air circulation. Lightly spray the tops with olive oil spray.
- Cook for 12-15 minutes, flipping the chicken halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Remove from air fryer and let rest for 3-4 minutes before serving to allow juices to redistribute.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness.
Tips: Always use freshly grated Parmesan for best results. Don't overcrowd the air fryer basket, cook in batches if necessary. Pat chicken completely dry before breading for maximum crispiness.
Variations: Try adding smoked paprika for extra flavor, or swap Parmesan for mozzarella cheese. Fresh herbs like basil or oregano can be added to the coating.
