Chicken – For this recipe, you’ll need boneless, skinless chicken breasts. To ensure they cook quickly and evenly in the air fryer, it’s crucial to prepare them as thin cutlets. This involves cutting each chicken breast in half lengthwise, essentially butterflying them completely through. If you prefer, you can also achieve this by pounding the chicken with a meat mallet to thin it out and tenderize it. Alternatively, many grocery stores offer pre-packaged chicken cutlets, which are a fantastic time-saver. The core principle here is to use thinner slices of chicken breast; this significantly reduces cooking time and helps achieve that desirable crispy exterior without drying out the interior. Thinner cutlets also ensure more surface area for the delicious breading!

Panko Crumbs – This is a non-negotiable for truly crispy chicken parmesan! For the absolute crispiest results, always opt for panko breadcrumbs. Their unique, jagged, and coarse texture creates a light, airy, and incredibly crunchy coating that traditional breadcrumbs simply cannot replicate. Regular, finer breadcrumbs, while they will stick to the chicken, tend to absorb more oil and marinara sauce, leading to a softer, less satisfying texture. I extensively tested this recipe with various types, including Italian breadcrumbs. While Italian breadcrumbs did adhere well and offered a slight crisp, they ultimately couldn’t match the superior crunch and golden-brown perfection delivered by panko crumbs. Panko’s ability to stay crisp even under the marinara and melted cheese is key to avoiding soggy chicken parm.

Marinara – The marinara sauce is the heart of the flavor in this dish. If you’re fortunate enough to be in tomato season, I highly recommend using a homemade option like my homemade marinara sauce with fresh tomatoes and basil for an unparalleled taste. However, a good quality store-bought marinara, tomato sauce, or even your favorite pasta sauce will work beautifully. The most important consideration for any sauce you choose is its consistency: ensure it’s a thick sauce, not watery. A thin, watery sauce can easily seep into the crispy breading, making it soggy and compromising the texture we’re working so hard to achieve. Look for brands with a rich, robust tomato base and minimal added water.

Cheese – For that classic, gooey, cheesy topping, you’ll need a combination of full-fat mozzarella and finely grated parmesan cheese. My preference, for both superior melt and flavor, is to buy blocks of both cheeses and shred them myself. Pre-shredded packaged cheeses often contain anti-caking agents that hinder their melting performance, resulting in a less smooth and luscious finish. For the mozzarella, I particularly like using a fresh mozzarella ball and cutting it into thick slices. This is my preferred method because shredded cheese, especially in the active air fryer environment, can sometimes blow around and off the chicken. Thick slices of mozzarella, on the other hand, stay securely in place on top of the chicken, ensuring a perfect, even melt. If you’re open to variations, provolone cheese also makes an excellent and flavorful substitute for mozzarella, offering a slightly sharper taste profile.

Preparing the Chicken: Begin by taking your boneless, skinless chicken breasts and carefully slicing them in half lengthwise. This technique, often referred to as butterflying but cutting all the way through, creates thinner cutlets that will cook much faster and more evenly in the air fryer. Once cut, generously season both sides of each chicken piece with salt and freshly ground black pepper. This initial seasoning is crucial for building layers of flavor from the very beginning.

Setting Up Breading Stations: Next, set up your three breading stations, which are essential for a successful coating. In one shallow bowl, place your all-purpose flour. In a second shallow bowl, whisk together the large egg and milk until well combined; this will act as your “wet” binder. For the final, and perhaps most important, station, combine the panko crumbs, finely grated parmesan cheese, Italian seasoning, smoked paprika, garlic powder, and onion powder in a third shallow bowl. Ensure all ingredients are thoroughly mixed to evenly distribute the flavors in your crispy coating.

Flour Coating: Take one seasoned chicken cutlet and fully coat it in the all-purpose flour. Make sure both sides are covered. After coating, gently shake off any excess flour. The flour creates a dry surface that allows the egg mixture to adhere properly, forming a crucial first layer for the subsequent breading. This step helps create a more robust and even crust.

Egg Wash Dip: Immediately after the flour, dip the floured chicken piece into the egg and milk mixture. Ensure both sides are thoroughly coated. Allow any excess liquid to drip off for a few seconds before moving to the next station. The egg wash acts as the “glue” that will bind the crispy panko mixture to the chicken, creating that desirable golden crust.

Panko Coating: Finally, place the egg-dipped chicken into the bowl with the panko crumb mixture. Press the crumbs firmly into both sides of the chicken. Don’t be shy; ensure a generous and even coating, pressing firmly with your hands to make sure the panko adheres well. This dense layer of panko is what will create that incredibly crispy texture that makes air fryer chicken parmesan so irresistible. The more firmly you press, the less likely crumbs are to fall off during cooking.

Pre-Air Frying Prep: Once breaded, lightly spray both sides of each chicken piece with oil. This small amount of oil is essential for achieving that beautiful golden-brown color and extra crispiness in the air fryer. Then, carefully place the chicken cutlets in your air fryer basket in a single layer. It’s crucial not to overcrowd the basket, as proper air circulation is vital for even cooking and optimal crispiness. Depending on the size of your air fryer, you will likely need to cook them in batches, air frying two cutlets at a time.

First Air Fry Cycle: Preheat your air fryer to 400°F (200°C). Once hot, place the prepared chicken cutlets inside and air fry for 5 minutes. This initial cooking phase helps to set the breading and begin the crisping process. After 5 minutes, carefully flip each piece of chicken over to ensure even browning and crispiness on both sides. Continue to air fry for an additional 3-4 minutes. At this point, the chicken should be mostly cooked through and beautifully golden.

Add Sauce and Cheese, Final Air Fry: Now for the classic parmesan topping! Remove the air fryer basket. Carefully spread 2 tablespoons of marinara sauce over the top of each cooked chicken cutlet, ensuring an even layer. Then, place a slice of mozzarella cheese on top of the sauce. Return the basket to the air fryer and continue to air fry for another 2-3 minutes, or until the cheese is beautifully melted and bubbly. Always ensure the internal temperature of the thickest part of the chicken reaches 165°F (74°C) using a meat thermometer for food safety. Once done, serve immediately and enjoy your perfectly crispy air fryer chicken parmesan!

Refrigerate: While this air fryer chicken parmesan is absolutely at its peak when enjoyed fresh and immediately after cooking, leftovers are still delicious with proper storage and reheating. If you find yourself with extra portions, allow them to cool completely before transferring them to an airtight container. Store the container in the refrigerator, where the chicken parmesan will remain fresh for approximately 3-4 days. This ensures its safety and helps maintain its quality.

Reheat: It’s important to note that the crispy breading will naturally soften a bit during refrigeration due to moisture absorption. To revive that desirable crispiness, you’ll definitely want to reheat your chicken parmesan in either the air fryer or a conventional oven. Avoid using the microwave for reheating, as this method will only steam the breading, resulting in an unpleasantly soggy texture. For reheating in the air fryer, simply place the cooled chicken pieces back into the air fryer basket in a single layer. Air fry at 350°F (175°C) for about 5-7 minutes, or until the chicken is thoroughly heated through and the breading has crisped up again. Be vigilant and monitor the chicken closely during reheating; overdoing it can cause the chicken to dry out, diminishing its tenderness and flavor. The goal is to warm it through and crisp the exterior without sacrificing moisture.

While the breadcrumbs underneath the marinara sauce will inevitably soften a little, your chicken parmesan should not be truly soggy. Several factors can contribute to a soggy outcome. Firstly, using regular, fine breadcrumbs instead of coarse panko crumbs is a common culprit. Panko’s unique texture promotes crispiness and resists moisture absorption far better than standard breadcrumbs. If you used regular breadcrumbs, the coating will simply not crisp up as effectively and will absorb more of the watery marinara. Secondly, if your marinara or tomato sauce is too thin or watery, it can quickly saturate the breading and lead to sogginess. Opt for a thick, robust sauce. Lastly, ensure the chicken is almost fully cooked and has been flipped to crisp evenly on both sides *before* you add the sauce and cheese. If the breading isn’t sufficiently crisp before the sauce is added, it won’t hold up as well.

Chicken parmesan is incredibly versatile and pairs wonderfully with a variety of sides. Our absolute favorite way to enjoy it is with a generous serving of spaghetti (though any pasta noodle, like penne, fettuccine, or linguine, will work beautifully) tossed in extra marinara sauce. Finish it with a sprinkle of fresh, grated parmesan and a flourish of chopped fresh parsley or basil for added freshness. For those seeking a lighter meal, it’s absolutely delicious served alongside a crisp green salad, perhaps with a light vinaigrette dressing. The savory chicken and fresh salad create a perfect balance. And don’t forget the sandwich option! Serve the chicken parmesan on toasted rolls or crusty buns, perhaps with a little extra sauce and cheese, for a hearty and satisfying chicken parm sandwich.

You can certainly do some prep work in advance to make weeknight cooking even faster! You can butterfly and season the chicken breasts, then store them raw in the fridge for up to 24 hours. You can also set up your breading stations (flour, egg mixture, panko mixture) and bread the chicken cutlets. Once breaded, lay them in a single layer on a baking sheet lined with parchment paper and freeze for about 30 minutes until firm. Then, transfer the firm, breaded chicken to an airtight container or freezer bag and freeze for up to 2-3 months. When ready to cook, you can air fry them from frozen, adding about 5-10 minutes to the initial cooking time before adding sauce and cheese. For best results, it’s generally recommended to apply the marinara and cheese just before the final air frying step.

For air frying, a neutral-flavored oil with a high smoke point is ideal. Good choices include avocado oil, grapeseed oil, or canola oil. You can use an olive oil spray, but be aware that extra virgin olive oil has a lower smoke point and can sometimes produce a slightly burnt taste if the air fryer is set too high. It’s best to use a pump spray bottle filled with your preferred oil rather than aerosol cooking sprays, which can sometimes damage the non-stick coating of your air fryer basket over time. A light, even mist is all you need to achieve that perfect crisp.