Air Fryer Chicken Parmesan

Recipes / Air Fryer Chicken Parmesan



Here’s a charming parm, made easy with our Air Fryer batter! The crunch will hold its own against marinara and cheese alike. Nonna won’t know what hit her!


  • 1 (5 oz) box Louisiana Fish Fry Products Air Fryer Garlic & Herb Seasoned Coating Mix
  • 2 heads broccoli
  • cooking spray
  • salt and pepper, to taste
  • 2 (8 oz) boneless, skinless chicken breasts
  • 2 eggs, beaten
  • 1 cup marinara sauce
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • fresh parsley, roughly chopped, for serving


    Preheat air fryer to 400° F. Cut broccoli into large florets and arrange in basket of air fryer, working in batches if necessary so as not to overcrowd air fryer. Lightly coat florets with cooking spray and season with salt and pepper to taste. Fry for 5 minutes, remove basket and toss broccoli and fry for additional 5 minutes. Repeat with remaining broccoli if necessary. While broccoli cooks, prepare chicken. Slice breasts in half horizontally to create 4 thinner cutlets. Add eggs to wide, shallow bowl. Fill second wide, shallow bowl with Air Fryer Garlic & Herb Coating Mix. After broccoli is finished cooking, preheat air fryer to 360° F. Dip chicken in egg, letting excess drip off, then coat completely with Garlic & Herb Air Fryer Coating Mix. Shake off excess coating mix and place in single layer in air fryer basket. Work in batches if necessary depending on size of air fryer. Coat top of chicken with cooking spray and fry 6-8 minutes, flipping halfway through, until chicken is cooked through and coating is crispy. Top chicken with marinara sauce, parmesan and mozzarella and cook additional 3 minutes at 360° F, until cheese is melted. Remove chicken from air fryer and top with parsley. Repeat with remaining chicken if necessary. Serve chicken with broccoli.


    Fully Flavored Chicken

    For deeply flavored chicken, use a salt-and-buttermilk brine (preferred ratios vary). Soak for at least 8 hours and up to 24; rinse off the brine at the end. For a quicker brine, use 2 quarts of water with ½ cup each of salt and sugar – but don’t let it sit more than an hour or it will get very salty!

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