Description
This Air Fryer Garlic Parmesan Chicken recipe features tender, flavorful chicken breasts coated in a zesty garlic and Parmesan mixture, cooked quickly to a crispy perfection using the air fryer. It’s a simple, healthy, and delicious meal perfect for busy weeknights or whenever you crave a cheesy, garlicky chicken dish without the fuss of frying.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts (pounded to an even thickness)
Garlic Parmesan Coating
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons white vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
Instructions
- Prepare the garlic Parmesan mixture: In a medium-size bowl, combine the grated Parmesan cheese, white vinegar, extra-virgin olive oil, lemon juice, garlic powder, dried oregano, onion powder, crushed red pepper flakes, salt, and pepper. Mix thoroughly to create a flavorful coating for the chicken.
- Tenderize the chicken: Using a meat mallet or rolling pin, pound each chicken breast to an even thickness. This ensures even cooking and makes the chicken more tender.
- Coat the chicken: Dip each flattened chicken breast into the prepared Parmesan mixture, making sure to coat both sides evenly for maximum flavor.
- Prepare the air fryer: Spray the air fryer basket or insert with non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Air fry the chicken: Place the coated chicken breasts in a single layer inside the air fryer basket, ensuring they do not overlap. Set the air fryer to 375°F and cook for 12 minutes.
- Rest and serve: Once cooked, allow the chicken to rest for a couple of minutes to let the juices redistribute before serving. Enjoy your crispy, garlicky Parmesan chicken!
Notes
- Pounding the chicken to an even thickness helps it cook evenly and stay tender.
- If you don’t have white vinegar, you can substitute with apple cider vinegar or omit it entirely for a milder tang.
- Adjust the crushed red pepper flakes to your preferred spice level or omit if you want it mild.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Allowing the chicken to rest after cooking helps retain juiciness and improves texture.
