I know you love easy weeknight meals, and what’s better than crispy chicken? Today, I’m sharing three fantastic ways to get that amazing parmesan crust on your chicken. Whether you like using an air fryer or a classic pan, these recipes make dinner simple and tasty.
I’ve rounded up my favorite methods for crispy parmesan chicken. You’ll find recipes perfect for busy days, plus options with delicious sauces. Get ready to make some truly delicious meals!
Jump to Recipe:
- 1. Crispy Air Fryer Parmesan Chicken With Mayo
- 2. Crispy Parmesan Chicken With Creamy Garlic Sauce
- 3. Crispy Parmesan Crusted Chicken Recipe
Crispy Air Fryer Parmesan Chicken With Mayo
This recipe uses your air fryer to make chicken breasts incredibly crispy with a parmesan crust. The secret ingredient, mayo, helps the breading stick and keeps the chicken moist while it cooks.
Key Ingredients & Air Fryer Tips
- Mayo Coating: Using mayonnaise instead of egg wash creates a fantastic binding agent that also adds moisture and a subtle richness to the crust.
- Air Fryer Space: Do not overcrowd your air fryer basket. Cook chicken in batches if needed to ensure proper air circulation and maximum crispiness.
- Finely Grated Parmesan: Finely grated parmesan mixes better with the breadcrumbs, giving you a more uniform and crispy coating.
What You Need for Air Fryer Chicken
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1/4 cup mayonnaise
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Cooking spray or a little oil
⏱️ Time: Prep 10 min | Cook 15-18 min🍽️ Yields: 2 servings
How to Make It
Step 1: Prep the Chicken
Pat your chicken breasts very dry with paper towels. Slice each breast in half horizontally to create thinner cutlets. This helps them cook faster and more evenly.
Step 2: Coat the Chicken
In one shallow dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. In another dish, spread out the mayonnaise. Dip each chicken cutlet into the mayonnaise, making sure it’s fully coated, then press it firmly into the breadcrumb mixture until well covered.
Step 3: Air Fry for Crispiness
Preheat your air fryer to 375°F (190°C). Spray the air fryer basket and the coated chicken lightly with cooking spray. Place the chicken in a single layer in the basket. Air fry for 8-10 minutes, then flip and cook for another 7-8 minutes, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
📝 Final Note
Serve this chicken immediately with a side of steamed green beans or a simple salad for a complete meal. It’s so good!
Crispy Parmesan Chicken With Creamy Garlic Sauce
This recipe pairs perfectly crispy parmesan chicken with a rich, creamy garlic sauce that comes together in the same pan. It’s a wonderful dish for when you want a little extra something special on your plate.
Key Ingredients & Creamy Sauce Tips
- Chicken Cutlets: Pounding your chicken breasts thin helps them cook quickly and makes them more tender, ensuring a great texture against the crispy crust.
- Pan Drippings: Don’t clean the pan after cooking the chicken! Those browned bits add amazing depth to your creamy garlic sauce.
- Heavy Cream for Sauce: Using heavy cream gives the sauce its rich, velvety texture. Don’t substitute with milk if you want that true creamy consistency.
What You Need for Chicken & Sauce
- 2 boneless, skinless chicken breasts (about 1 lb total), pounded thin
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
⏱️ Time: Prep 15 min | Cook 20 min🍽️ Yields: 2-3 servings
How to Make It
Step 1: Prepare Chicken Cutlets
Pat the pounded chicken cutlets dry. In a shallow dish, combine the flour, Parmesan cheese, garlic powder, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any extra.
Step 2: Cook the Crispy Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Make the Creamy Garlic Sauce
Reduce heat to medium. Add butter to the same skillet, letting it melt. Add minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and let it simmer for 2-3 minutes, until the sauce thickens slightly.
Step 4: Finish and Serve
Return the crispy chicken to the skillet, spooning the creamy garlic sauce over it. Garnish with fresh parsley. Serve hot with pasta, rice, or mashed potatoes.
📝 Final Note
If you like a bit of spice, add a pinch of red pepper flakes to the garlic when you’re making the sauce. It adds a nice little kick!
Crispy Parmesan Crusted Chicken Recipe
This is a simple, classic way to make chicken with a wonderful parmesan crust. It’s a foolproof recipe that delivers great flavor and a satisfying crunch every time, whether you pan-fry or bake it.
Key Ingredients & Crusting Tips
- Panko Breadcrumbs: Panko creates a lighter, crispier crust than regular breadcrumbs. It’s worth using if you have them.
- Egg Wash Method: A simple egg wash helps the breadcrumb and parmesan mixture stick firmly to the chicken. Beat the egg well for best results.
- Baking vs. Pan-Frying: You can choose your cooking method! Baking gives a slightly less greasy crisp, while pan-frying delivers a deeper golden brown and a rich flavor.
What You Need for Parmesan Crusted Chicken
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil (for pan-frying) or cooking spray (for baking)
⏱️ Time: Prep 10 min | Cook 15-20 min🍽️ Yields: 2 servings
How to Make It
Step 1: Set Up Breading Stations
Pat your chicken breasts dry and pound them to an even thickness (about 1/2 inch). Prepare three shallow dishes: one with flour, one with the beaten egg, and one with a mix of panko, Parmesan, Italian seasoning, salt, and pepper.
Step 2: Coat the Chicken
Dredge each chicken breast first in the flour, shaking off any extra. Then dip it into the beaten egg, letting any excess drip off. Finally, press the chicken firmly into the panko and Parmesan mixture, making sure it’s completely covered.
Step 3: Cook the Crusted Chicken
**For Pan-Frying:** Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until golden and cooked through. **For Baking:** Preheat oven to 400°F (200°C). Place chicken on a baking sheet sprayed with cooking spray. Bake for 15-20 minutes, flipping halfway, until golden and cooked through.
📝 Final Note
For an even crispier crust, try chilling the coated chicken in the fridge for 15 minutes before cooking. This helps the breading stick better!
