Air Fryer Garlic Parmesan Chicken

Alright, Story Time: Why I Keep Coming Back to This Chicken

You ever have one of those recipes that’s quietly become a weeknight hero? I swore up and down I’d never buy another gadget, then the air fryer just sort of appeared in my kitchen (okay, it was a sale). First thing I tried was Air Fryer Garlic Parmesan Chicken. The smell alone brings me back to Mum’s kitchen on a Saturday, radio humming, dog in the way, me shooing my siblings off my prep space. Sometimes I make this just to chase that memory, or if someone’s had a rough day—you’ll see what I mean once the garlic hits the heat. Honestly, it’s the dinner that fixes my mood when nothing else will (and if you’re the impatient type, this won’t test your last nerve either).

Why I Come Back to This (Even When I’ve Burned It)

I make this when I’ve got random chicken in the fridge, or whenever anyone gives that look that says “not chicken again.” But! Stick Parmesan and garlic on almost anything and you’ll have my crew crowding the kitchen (even my teenager who claims to hate cheese). I botched it once by trying to swap out garlic powder with fresh—way too punchy. It needs a certain balance, you know? Anyway, it’s a dish you can mostly eyeball and it’ll still work out. In fact, some of my best air fryer chicken happens when I’ve barely measured, just shaken things together and hoped for the best.

Here’s the Stuff You’ll Need (and What Works in a Pinch)

• 500g boneless, skinless chicken thighs (breasts if that’s what you’ve got—they’ll just be less juicy; I’ve even done this with drumsticks, but watch the timing)
• 3/4 cup grated Parmesan (I once ran out and used Pecorino; salty as heck but still good)
• 3/4 cup breadcrumbs (panko for crunch, but on lazy days, I’ve crushed up those end slices from a loaf of sandwich bread, don’t judge)
• 2-3 garlic cloves, minced (my sister swears by garlic powder for speed, and honestly, it works fine—about 1.5 teaspoons)
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley (fresh is nicer if you remember to buy it)
• 1 large egg
• Salt and black pepper, handful of each
• Olive oil spray (or just brush a little on with whatever; Pam has saved me more than once)

Okay, Let’s Get This Chicken Air Fried (my way)

1. Prep the chicken: Cut thighs into chunky strips. Pat them dry, otherwise, the coating doesn’t stick right. If they’re a bit uneven, no worries—just remember, it’ll affect cook time, so keep an eye on the smaller ones.
2. Mix the coating: Grab a big-ish bowl and throw in your Parmesan, breadcrumbs, minced garlic (or powder), paprika, parsley, salt, and pepper. This is where I usually sneak a taste—if you haven’t tried raw breadcrumb mix, you’re missing out. Or maybe that’s just me?
3. Egg bath time: Crack the egg into a shallow dish and beat it, just enough to loosen it up. Then dunk the chicken pieces in one by one, giving them a good old coat.
4. Bread ‘em: Toss the eggy chicken into the breadcrumb mix, press down so everything sticks. I do this with my hands. Yes, you get messy. Yes, it’s part of the fun.
5. Into the Air Fryer: Lay the chicken pieces in a single layer in the air fryer basket—don’t wedge them in tight or you’ll get sad, pale bits. Spray or brush the tops with olive oil. (If you forget this, they’ll look dry. Not the end of the world, but better with.)
6. Crank the heat: Air fry at 200°C (about 400°F) for 9–12 minutes; I flip halfway, usually at 5 minutes, but you can get away with not flipping if you forget. Just check at 8 minutes; sometimes mine’s done early. Should come out golden and sizzling.
7. Let them sit: Oddly enough, a rest for 2 minutes before eating works wonders (but if I’m starving, I just eat it burn-your-mouth hot—be warned!).

Random Notes That Only Came After Screwing It Up

• If you go heavy on fresh garlic, it can burn. Actually, I’ve found half fresh, half powder is a happy medium.
• Bread crumbs: if they’re too fine, it gets stodgy; panko keeps things light, but use whatever’s lurking in your cupboard—I have.
• If you over-cook, it gets rubbery; underdo it, you get that cold-in-the-middle feeling. Guess who’s guilty of both? Me.

Some Weird and Wonderful Variations I’ve Tried

• Lemon zest in the coating—gives a nice zing. But don’t overdo it. Once mine tasted like lemon chicken more than Parmesan chicken. Oops.
• Swap in chili flakes for a kick; my mum refuses to try this but I think it’s brill.
• Honey drizzle after air frying? Actually, nah. Did not love that. Too sticky. Wouldn’t recommend.
• Crush up cornflakes instead of breadcrumbs! Sounds mad, but it’s oddly crunchy—in a good way.

What If I Don’t Have…?

No air fryer? Well, oven works. Takes longer and doesn’t get as shatteringly crispy, but it does the job. Line a tray, bake at 220°C (430°F) for maybe 20 minutes—flip halfway. Oh, and if your basket is small, just do it in batches. Cold bits will reheat okay (ish), but, you know, not as good.

How To Store This (If It Far Lasts That Long)

Let leftovers cool, pop them in an airtight tub. Fridge is fine for about 2 days, though honestly, in my house it never lasts more than a day—I caught my spouse eating them cold once at 4am. For reheating, toss them back in the air fryer for a few mins so they go crispy again. Microwave makes them sad and soft (I’ve tried…wouldn’t advise).

What Do I Serve With This?

Depends on my mood. Chips (fries) are high on my list, or a big crunchy salad if I’m feeling, you know, virtuous. My little one insists on ketchup, which I try not to judge. Sometimes, if I’m feeling extra, I’ll just serve it over garlicky rice. Or in a bun with a bit of mayo and lettuce for a DIY chicken sarnie night.

A Few Hard-Learned Lessons (Pro Tips, if You Will)

• I once rushed the coating step—don’t. If you skip pressing the crumbs on, it all falls off (painful lesson when hungry).
• Never overcrowd the basket. Seems obvious, but I’ve been lazy before and ended up with steamed chicken (not a vibe).
• If you want ultra-juicy chicken, thighs are better. Breasts are ok, just don’t overcook or they’ll end up a bit like shoe leather. No one needs that.

FAQs: Bits and Bobs People Keep Asking Me

• Can I do this with frozen chicken? Well technically you can, if you thaw it first, but don’t try to bread it frozen—coating will fall off and it’s a faff.
• Do I really need the olive oil spray? I mean, technically no, but trust me—sprayed bits = golden crust, unsprayed bits = sad, pale chicken. Your call.
• Is Parmesan vegetarian? Some brands use animal rennet, so check the pack if that matters to you. (A friend told me, actually—never would have known.)
• What’s the best dip? Ranch, honey mustard, or plain yogurt. I’ve even just dunked it in sriracha if I’m flying solo.
• Which air fryer do you use? I have a Ninja, but honestly, any air fryer will work. Just adjust the timing a smidge if yours runs hot or cold. Learned that the smoky way (smelled like bonfire for a week.)

And, just between you and me, sometimes I just skip the garlic altogether and swap in mixed herbs. My family hasn’t even noticed yet—so far, anyway. I guess that’s the magic of home cooking, right? Sometimes, what you don’t do is just as important as what you do. Go on, give it a whirl!

★★★★★ 4.50 from 14 ratings

Air Fryer Garlic Parmesan Chicken

yield: 4 servings

prep: 15 mins

cook: 18 mins

total: 33 mins

Crispy and juicy chicken breasts coated with a savory blend of garlic, parmesan cheese, and spices, perfectly cooked in the air fryer for a quick and delicious dinner.

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Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/3 cup breadcrumbs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. 1
   Preheat the air fryer to 375°F (190°C) for 5 minutes.
2. 2
   In a shallow bowl, combine grated Parmesan cheese, breadcrumbs, Italian seasoning, salt, and black pepper.
3. 3
   Brush each chicken breast with olive oil on both sides, then rub with minced garlic.
4. 4
   Dredge the chicken breasts in the parmesan breadcrumb mixture, pressing gently to adhere.
5. 5
   Place the coated chicken breasts in a single layer in the air fryer basket. Cook for 16–18 minutes, flipping halfway, until the chicken is golden and reaches an internal temperature of 165°F (74°C).
6. 6
   Remove from the air fryer, garnish with fresh parsley if desired, and serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 355cal

Protein: 48 gg

Fat: 15 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 6 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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