Air Fryer Garlic Parmesan Chicken
Alright, Let’s Talk Chicken (and Air Fryers)
So, you know those kinda grey, drizzly evenings where you just want something good—like, really good—but you can’t be bothered with three pans and a pile of washing up? That’s exactly when I stumbled onto this Air Fryer Garlic Parmesan Chicken recipe. First attempt was a bit of a wild card after my nephew begged for “something like the nuggets but, you know, fancier.” Honestly, I was just trying to impress the teen, but the whole house ended up, uh, hoovering these. Plus, I get to feel clever for skipping the oven and using the blessed air fryer (which I now pretty much love, even if it does take up half my countertop. Oh, and it makes this glorious crunch – like a proper food hack!).
Why You’ll Love This Dish (At Least, I Do!)
I make this when the fridge is sorta bare, or when everyone is circling like sharks before dinner. My family goes mad for it because somehow—as if by kitchen magic—it turns basic Chicken into crispy, garlicky gold. Also, if I’m totally honest, it’s saved my skin a few times when I forgot to defrost anything earlier (oops!). And it doesn’t hurt that my picky eater will actually eat something that isn’t beige or cheese-based. Plus, if I ever try to swap the garlic out for something else, it’s like mutiny, so… garlic it is. Every. Time.
What You’ll Need (and Where I Cut Corners)
- About 500g (that’s roughly a pound-ish) boneless, skinless chicken thighs, cut into bite-sized chunks (Breast is fine too, but thighs stay juicier—I swap if that’s all I’ve got).
- 1/2 cup grated parmesan. Actually, I’ve used the stuff in the shaky tub when desperate, but freshly grated feels a tad fancier.
- 1/2 cup panko breadcrumbs—it gives top-notch crispness, but regular ones will do in a pinch.
- 2 big cloves garlic, minced. (No shame: sometimes I use the jarred pre-chopped kind if I can’t be bothered; Gran would probably disown me!)
- 1 tablespoon dried parsley, or go wild with fresh if you’ve got it around.
- 1/2 teaspoon smoked paprika (just regular works too, or leave it out altogether if the jar’s empty—I’ve done that plenty of times).
- Big pinch o’ salt and some black pepper.
- 2 eggs, beaten with a fork (or, once I tried it with a splash of milk when I totally forgot the eggs—honestly? Not bad!)
- Olive oil spray (I’ve just brushed oil on before—either way gets the job done.)
How To Make It (With a Few Side Tracks)
- Start with the chicken bits—dry them off with a paper towel if they’re looking a tad soggy.
- Grab two bowls. In the first, crack in those eggs and give them a proper whisk. In the second, chuck in the breadcrumbs, parmesan, parsley, garlic, paprika, salt, and pepper. Give it all a stir (this is where I usually sneak a little taste, you know, just to check the cheese-to-breadcrumb ratio is living its best life).
- Dip the chicken pieces in the egg, then coat them in the breadcrumb-cheese mix. Don’t worry if it’s messy—kitchen hands are the best flavour, right? Line them up on a plate while you do the rest.
- Preheat your air fryer (I only remember half the time—still works!). 200°C or about 400°F seems to work a treat.
- Lay the coated chicken in the basket; give them some space if you can. Hit ’em with the olive oil spray (or brush, or—actually I once forgot this, and it wasn’t as crunchy, so yeah, don’t skip it if you can help it).
- Air fry for about 10 minutes, give or take, then flip and go for another 5-8 minutes, until they’re golden and have that satisfying crisp. If you’re paranoid like me, check one’s cooked through. (I might have undercooked them once—never again!)
- Let cool a bit—though, honestly, I always burn a finger taste-testing because patience is not one of my core virtues.
A Few Notes from (Plenty of) Trial-and-Error
- Actually, panko really is best for the crunch, but ordinary breadcrumbs don’t ruin the magic.
- If your parmesan seems all clumpy, break it up with a fork—learned that the hard way, turns out it doesn’t magically unclump itself.
- Don’t swap the garlic for garlic powder unless you have to. It’s just not the same—but if that’s all you’ve got, you still get points for trying.
Let’s Talk Variations (Some Winners, One Dud)
- Hot tip: Add crushed red pepper flakes to the coating for a bit of heat—my better half approves.
- I swapped half the parmesan for cheddar once—tasted good but made the coating a bit too melty-messy if you ask me.
- Tried it with turkey instead of chicken. Honest truth? Not my favorite. Too dry, unless you watch it like a hawk (which… I’m not always great at).
- No air fryer? You can totally bake these at 220°C/425°F for about 20-25 mins, flipping halfway—just not as quick.
If You Don’t Have Fancy Kitchen Gear…
No air fryer? Like I said, a hot oven works too. Or, if all else fails (and I’ve literally done this in a mate’s flat), fry ’em in a pan with a splash of oil; just turn them so they don’t burn. And if you have to bash up crackers because you’ve forgotten breadcrumbs, no judgment here. Kitchen improv is basically my sport.
Storing Leftovers (Assuming You Have Any…)
Pop them in an airtight box in the fridge; should last 2-3 days—though honestly, around here, they vanish by morning snack time. They reheat pretty well in the air fryer, or even a toaster oven. Not so much in the microwave, unless you’re aiming for sad, soggy chicken (ask me how I know).
How I Like to Serve These (You Can Totally Steal This Idea)
Sounds daft, but we love them with a heap of salad, or sometimes—even though it’s not very grown up—with oven chips and a dollop of good old ketchup. For a party, I pile them on a board with a little dish of garlic mayo and let everyone dive in. And honestly, if you put a bowl of these in front of my brother, they’ll be gone quicker than you can say “pass the parmesan.”
If I Could Give Just a Few Pro Tips…
- Really do give the chicken pieces a bit of space in the air fryer; crowding equals sogginess. I learned that one the hard way.
- Don’t skip the oil spray. I tried once because I was feeling lazy, and yeah—big regret. The crunch disappears, like socks in a dryer.
- Let them cool at least a bit! Burnt mouths are not fun. (But if you must sneak one, blow on it like you’re playing a trumpet solo.)
FAQ—Because Apparently I’m the Family Chicken Helpline
- Can I use frozen chicken? I mean, technically? Sure, just make sure it’s totally thawed or they end up weirdly watery. Seriously, it throws off the texture.
- Do I have to use parmesan? Well, you can swap in pecorino or a firm aged cheese, but softer cheeses just make it gooey. (Tried that once—never again.)
- Is it spicy? Only if you want it to be. Add chili if you fancy, or just eat as is for a mellow, garlicky hit.
- My coating isn’t sticking. Why? Could be the chicken’s too wet, or maybe your egg was too thin. Pat the chicken dry, try again, and remember—perfection is overrated anyway!
- Can I double the batch? Absolutely, but do it in batches or you’ll get mush city. I learned that when I tried to save time…ended up taking longer, go figure.
And that’s it. Try it, tweak it, mess it up and try again—makes for a much better story at the dinner table than following everything by the book, if you ask me.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Preheat the air fryer to 380°F (193°C) for 3 minutes.
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2In a shallow bowl, mix together the Parmesan cheese, panko breadcrumbs, minced garlic, Italian herbs, salt, and black pepper.
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3Brush each chicken breast lightly with olive oil on both sides.
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4Coat the chicken breasts thoroughly in the breadcrumb and Parmesan mixture, pressing to adhere.
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5Place the coated chicken breasts in the air fryer basket in a single layer. Cook for 16-18 minutes, flipping halfway, until the chicken is golden and cooked through (internal temperature reaches 165°F/74°C).
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6Remove from the air fryer, garnish with chopped fresh parsley, and serve immediately.
Approximate Information for One Serving
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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