Air Fryer Chicken Parmesan Recipes

Steps:

• Preheat air-fryer to 375°. In a shallow bowl, lightly beat eggs. In another shallow bowl, combine bread crumbs and Parmesan cheese and pepper. Dip chicken in egg, then coat with crumb mixture. , Place chicken in a single layer on tray in air-fryer basket. Cook until a thermometer reads 165°, 10-12 minutes, turning halfway through. Top chicken with sauce and cheese. Cook until cheese is melted, 3-4 minutes. If desired, sprinkle with basil.

Steps:

• Heat an air fryer to 350 degrees using the air crisp feature. In a shallow plate, mix both bread crumbs with the Parmesan and Italian seasoning. In a bowl, whisk the eggs.
• Dip each piece of chicken in the egg, coating it evenly, and let excess egg drip off. Then press into the bread crumb mixture to evenly coat. Place the prepared chicken in the air fryer in a single layer. You may need to cook in batches. If you do, heat an oven to 200 degrees.
• Cook until the crust turns deep brown, 7 to 8 minutes. The timing depends on the air fryer. Spread 1 to 2 tablespoons marinara over each breast, then sprinkle with mozzarella. Cook until the cheese melts and the chicken cooks through, an additional 4 to 5 minutes. If cooking in batches, keep the first batch warm in the oven while preparing the next. Serve immediately with your choice of pasta and sauce.

Steps:

• Stir together the panko, Parmesan, 2 teaspoons of the olive oil, the oregano, pinch of salt and a couple grinds of pepper in a shallow bowl or small baking dish until thoroughly combined. Pat the chicken dry between a couple paper towels, then sprinkle lightly with salt and pepper. Brush both sides of the chicken with 1 1/2 tablespoons of the Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated.
• Toss the broccoli, remaining 2 teaspoons of the olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until evenly coated.
• Preheat a 3.5-quart air fryer to 375 degrees F. Add the chicken to the air-fryer basket and cook until it's starting to brown and crisp on the top, about 6 minutes. Flip the chicken over with tongs and position in the center of the basket, then scatter the broccoli around the perimeter. Continue air-frying until the chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees F, and the broccoli is tender and charred, about 8 minutes more.
• Meanwhile, stir together the yogurt, lemon zest and juice, remaining 1/4 teaspoon Dijon, a pinch of salt and several grinds of pepper in a small bowl. Serve alongside the chicken and broccoli for dipping.

Steps:

• Set the air fryer to 350°F (It will need about three minutes to preheat.).
• Place Panko breadcrumbs, parmesan cheese, salt and oregano in a shallow dish.
• Brush chicken breasts on both sides with olive oil.
• Dredge the chicken in the panko mixture, coating both sides.
• Transfer two pieces of coated chicken to the air fryer and cook for 10 minutes.
• Pause the air fryer and open the basket.
• Top each piece of chicken with sauce and cheese.
• Cook for an additional 5 to 7 minutes until chicken is cooked through and cheese is melted and bubbly or until the internal temperature of the chicken is 165°F.
• Repeat with remaining 2 pieces of chicken.

Steps:

• For the chicken wings: Toss the wings with the 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl and set aside.
• Place the cubed cheese in a food processor and pulse 6 to 8 times until the cubes break up into smaller pieces, then process until the cheese resembles coarse sand, about 30 seconds. Transfer the cheese to a large bowl and reserve 2 to 3 tablespoons in a small bowl for sprinkling on the cooked wings if desired.
• Place the rosemary and garlic in the food processor and process until the garlic is finely chopped. Transfer to the large bowl with the cheese. Whisk in the flour, cornstarch, paprika, cayenne, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place half of the seasoned flour on a rimmed baking sheet. Set the wings on top and pour the remaining seasoned flour over the wings. Press the wings firmly into the seasoned flour until they are completely coated.
• Preheat a 6-quart air fryer to 390 degrees F for 3 minutes. Working in batches, lay the wings in the air fryer in a single layer so they are not touching. Cook, flipping after about 7 minutes, until the wings start to brown and become crispy, 15 minutes total. Transfer the wings to a platter and sprinkle with the reserved 2 to 3 tablespoons of cheese.
• Meanwhile, make the sauce.
• For the sauce: Combine the cheese and cream in a small saucepan over medium heat. Cook, stirring frequently, until the cheese melts into the cream, 3 to 4 minutes. Stir in the crème fraîche and cook until warmed through, 1 to 2 minutes. Transfer to a small bowl and stir in the chives, paprika, cayenne, 1/4 teaspoon salt and 1/8 to 1/4 teaspoon black pepper.
• Serve the wings with the sauce on the side for dipping.