Air Fryer Parmesan Crusted Chicken (Ready in 20 Minutes!)

This air fryer parmesan crusted chicken recipe is the perfect weeknight dinner for busy nights when you still want something that feels a little special.

What I love about this air fryer chicken is that it comes together in just 20 minutes and the parmesan crust gets perfectly golden and crispy without any deep frying.

I've been making this one for years and it never gets old. It makes great leftovers for lunch the next day, and it's easy to switch up the dipping sauce to keep everyone happy. If you like this dish, you should also try my Air Fryer Pork Chops, Air Fryer Eggplant Parmesan, or Air Fryer Stuffed Mushrooms.

Why You Will Love This Dinner

Easy cooking — Just 20 minutes from start to finish, all in the air fryer. No messy oil, no babysitting the stove.

Healthy ingredients — Made with simple, wholesome ingredients like chicken tenderloins and parmesan. Naturally gluten-free and high in protein.

Versatile meal — Serve it as a main with a side salad, slice it up for wraps, or let the kids dip it in their sauce of choice. It works every single time.

Ingredients

Chicken tenderloins — The perfect size for even cooking and easy dipping. They cook faster than breasts and stay juicy inside.

Eggs — Act as the “glue” that helps the parmesan crust stick to the chicken.

Grated parmesan cheese — The star of the coating. It crisps up beautifully in the air fryer and adds a rich, savory flavor.

Almond flour — Gives the crust a little extra body and helps it stay on. Also keeps this recipe naturally gluten-free.

Garlic powder — Just enough to season the coating without overpowering the parmesan.

Salt and pepper — Simple seasoning that makes a big difference.

Cooking spray — Helps the crust crisp up evenly in the air fryer.

Substitutions and Variations

Swap almond flour for coconut flour if that’s what you have on hand, it works just as well.

Use regular flour or panko breadcrumbs if you don’t need this to be gluten-free. Panko will give you an extra crunchy texture.

Make it in the oven if you don’t have an air fryer, preheat to 375°F and bake on a greased sheet pan for 25 minutes, flipping halfway through.

Instructions

1. Preheat your air fryer to 400°F.
2. Set up two shallow bowls: whisk eggs with salt and pepper in the first, and mix parmesan, almond flour, and garlic powder in the second.
3. Pat chicken tenderloins dry with a paper towel, then dip each one in the egg mixture and coat in the parmesan mixture.
4. Place coated tenders on a plate and spray with cooking spray, then arrange in the air fryer basket in a single layer.
5. Air fry for 12 minutes, flipping halfway through. Work in batches if needed so they’re not crowded.

Tips and Notes

Don’t skip patting the chicken dry, this helps the egg and parmesan coating stick much better.

Cook in a single layer, overcrowding the air fryer will steam the chicken instead of crisping it. Two batches is worth it!

Spray generously with cooking spray, this is what gives you that satisfying golden crust.

Recipe FAQs

Can I make these ahead of time? Yes! You can bread the chicken tenders and store them in the fridge for up to 24 hours before air frying.

Can I use chicken breasts instead of tenderloins? Absolutely. Slice chicken breasts into strips of similar size so they cook evenly. You may need to add 2–3 minutes of cook time.

How do I know when they’re done? The crust should be golden and the internal temperature should reach 165°F. A quick-read thermometer is your best friend here!

Serving Suggestions

Dip in marinara, ranch, BBQ sauce, or honey mustard for an easy weeknight dinner the whole family will love.

Slice and serve over a simple salad or alongside Air Fryer Acorn Squash for a complete meal.

Pack leftovers in lunchboxes the next day, they’re just as good cold!

Storage and Reheating Instructions

Storage: Let the chicken tenders cool completely before transferring to an airtight container. Store in the fridge for up to 4–5 days or in the freezer for up to 1 month.

Reheating: For the crispiest results, reheat in the air fryer at 375°F for 3–4 minutes. You can also use the oven at 350°F for about 10 minutes. Avoid the microwave if you can, it makes the crust soggy.

Tips: Freeze in a single layer on a baking sheet first, then transfer to a freezer bag so they don’t stick together. Pull out as many as you need!

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