Panko-Crusted Bone-In Chicken Breasts (Air Fryer)

Bone-in chicken breasts get a crunchy panko and Parmesan coating then go straight into the air fryer — no oil-soaked skillet, no oven mess. The key is breading skinless breasts so the crust adheres directly to the meat, letting the air fryer do what it does best: blast heat from every angle for a deep golden crust and perfectly juicy interior every time.

Ingredients

2 bone-in chicken breasts, ideally 10–14 oz each, skin removed

1/2 cup all-purpose flour

1 large egg plus 1 tablespoon water, beaten

1 cup panko breadcrumbs

2 tablespoons finely grated Parmesan

1 teaspoon kosher salt, divided

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

Olive-oil or avocado-oil spray

Instructions

Pat the chicken very dry with paper towels and remove the skin if still on — this helps the coating stick directly to the meat. Season both sides with about half the salt.

Set up a three-bowl breading station: flour in the first bowl, the beaten egg and water in the second, and the panko, Parmesan, paprika, garlic powder, onion powder, pepper, and remaining salt combined in the third.

Coat each breast lightly in flour, shaking off the excess, then dip in the egg, then press firmly into the panko mixture until fully coated. Let the breaded chicken rest on a rack for 5–10 minutes so the coating sets.

Preheat the air fryer to 375°F for 3–5 minutes. Lightly spray the basket and both sides of the breaded chicken with oil.

Place the breasts bone-side down in the basket with space between them. Air-fry for 15 minutes, then carefully flip, spray any dry patches with oil, and cook for another 8–15 minutes depending on size.

Check the internal temperature at the thickest part, keeping the thermometer away from the bone — pull the chicken at 160–162°F. Rest for 5–8 minutes; carryover heat will bring it to 165°F before serving.