Breaded chicken crisps perfectly in the air fryer to make spicy air fryer chicken parmesan. Topped with a homemade Caribbean-inspired marinara sauce, you won’t want it any other way once you try chicken parmesan like this.
After visiting extended family in Newcastle, my in-laws returned with one simple request: they wanted the same crispy chicken parmesan with spicy sauce they had at an Afro-Caribbean restaurant called Manjaros. I’d heard of chicken parmesan before, but never with the combo of spicy and crispy—they had my attention.
Why Make Chicken Parmesan in the Air Fryer?
Making air fryer chicken parmesan cuts down on cooking time, reduces cleanup, and skips all the mess of deep frying. No oil splatters, fewer dishes, and all the deliciousness of traditional chicken parmesan.
Key Ingredients
- Onion: White or yellow onions soften to flavor the marinara.
- Garlic: Include three fresh garlic cloves.
- Tomato Paste: A spoonful of tomato paste will thicken the sauce and deepen its color.
- Spices: Build the perfect flavor for the spicy marinara sauce using kosher salt, coarse black pepper, and store-bought or homemade Jamaican jerk seasoning. If you decide to make the homemade seasoning, it will last two months in a glass jar. You only need one tablespoon for this recipe.
- Tomatoes: While fresh tomatoes work, I prefer canned San Marzano tomatoes since they are available year-round to make homemade tomato sauce.
- Chicken: Use chicken cutlets or slice large chicken breasts horizontally to create your own. You can also use chicken tenderloins if that’s all you have– adjust the cooking time since they won’t take as long to cook.
- Flour Mix: Add kosher salt and coarse black pepper to the all-purpose flour mixture.
- Egg Mix: Dried thyme is a perfect addition to the egg wash.
- Breading Mix: Combine panko breadcrumbs, grated Parmesan cheese, garlic powder, and red pepper flakes to create a crispy coating for the chicken.
- Cheese: Top the crispy chicken pieces with shredded mozzarella cheese for the perfect melted topping.
Additions and Substitutions
- Swap the sauce. While I love the homemade marinara with Jamaican spices, you can easily cut prep time using store-bought marinara sauce, pasta sauce, or spaghetti sauce. If you prefer a milder, homemade option, try sugo al pomodoro for a fresh, comforting flavor without the heat.
- Switch up the seasoning. Replace Jamaican jerk seasoning with your favorite Italian seasoning for a more traditional flavor.
- Experiment with breading. Process the panko bread crumbs in a food processor until they are finely ground if you want a more subtle coating. Or swap them out for crushed pork rinds, cornflakes, Ritz crackers, potato chips, or cheese crisps.
Tools You’ll Need
Make the air fryer recipe by preparing the marinara sauce (if making) in a large saucepan or saute pan and cook the chicken parmesan in the air fryer.
How to Slice Chicken Breasts into Cutlets
You can find pre-cut chicken cutlets in the grocery store. However, it is cheaper to cut the chicken breasts yourself, and it only takes a few minutes.
1. Place a boneless, skinless chicken breast on a cutting board. Hold a sharp knife and place your other hand on the top of the meat to secure it.
2. Slice through the chicken breast lengthwise, starting at the thickest part of the chicken and working your way to the thinner side to produce two cutlets.
How to Make Air Fryer Chicken Parmesan
The full recipe with measurements is in the recipe card below.
For the Sauce:
Step 1: Warm the oil in a saute pan over medium heat. Add onions and cook until they soften for about 5 minutes.
Step 2: Meanwhile, combine the spices for the Jamaican jerk seasoning in a small bowl.
Step 3: Stir in the garlic, tomato paste, salt, pepper, and jerk seasoning. Saute for one minute.
Step 4: Crush the whole San Marzano tomatoes with clean hands over the pan. Simmer for 10-15 minutes until the sauce thickens and combines. Remove the pan from heat, cover, and set it aside.
Prep Tip
Leave the sauce thick, or use an immersion blender to create a smooth, creamy sauce. You can also transfer the sauce to a blender in batches– carefully mixing the hot liquids.
For the Chicken:
Step 1: Cut a chicken breast into thin cutlets. Transfer it to a plastic bag and use a meat tenderizer or rolling pin to work it into an even thickness. Pat it dry with a paper towel and repeat with the remaining chicken.
Step 2: Combine flour, kosher salt, and black pepper on a wide plate. Transfer the beaten eggs and dried thyme to a shallow bowl. Mix the panko, grated parmesan, garlic powder, and pepper flakes on another plate for a dredging station.
Step 3: Dip each chicken cutlet into the flour mixture.
Step 4: Follow it up with the egg mixture.
Step 5: Then, coat it with the breadcrumb mixture. Place the coated cutlets on a wire rack or parchment paper. Repeat with the remaining chicken.
Step 6: Preheat the air fryer to 350°F (176°C). Then, arrange the breaded cutlets in the air fryer basket in a single layer. Spray the tops with cooking spray and cook for 6 minutes.
Step 7: Flip and cook for 6 minutes. Air fry the chicken pieces in batches and cover the cooked chicken with aluminum foil to keep them warm.
Cooking Tip
The chicken is done cooking when the panko mixture is golden brown and the chicken reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken.
Step 7: Working in batches, spoon marinara sauce over each piece of chicken, then sprinkle with mozzarella cheese. Return the chicken to the air fryer and cook for 2 minutes until the cheese melts.
Serving Tip
Air fry the chicken with sauce and shredded cheese on top, or serve the crispy chicken cutlets with spicy marinara sauce on the side.
Expert Tips
- Prepare the chicken. Slice the chicken breasts into cutlets. Transfer it to a plastic bag or between two sheets of parchment paper. Use a meat mallet or rolling pin to work it into an even thickness. Repeat with the remaining chicken breasts.
- Mise en place. Gather all your ingredients and tools ahead of time. Set up your dredging station to make the cooking process smooth and hassle-free.
- Don’t overcrowd the basket. Place the breaded chicken in a single layer, leaving space around each piece for the hot air to circulate. Depending on your air fryer, you may need to cook the chicken in batches.
- How do you know when the chicken is done? The chicken is done cooking when it reaches 165°F (74°C). Use a meat thermometer to check by inserting it into the thickest part of the chicken.
If you enjoy air fryer chicken parmesan, try more Caribbean recipes!
Serving Suggestions
Serve air fryer chicken parmesan piping hot with perfectly crispy breading and gooey melty cheese. Enjoy the juicy chicken and spicy marinara sauce over homemade pasta alongside garlic bread or warm dinner rolls. Pair it with a crisp green salad—Arugula Spinach Salad, Caesar salad, vegetable chopped salad—or roasted veggies for a well-rounded meal.
What To Do With Leftovers
- Refrigerate: Store leftover chicken parmesan in an airtight container for 3-4 days.
- Freeze: I don’t recommend freezing the chicken.
- Reheat: Warm the leftovers in an air fryer at 350°F for 3-5 minutes to restore crispiness. Or arrange the chicken onto a rimmed baking sheet and cook in the oven for 10-20 minutes.
- Repurpose: Cook pasta and transfer it to a baking dish. Cut the leftover chicken into smaller, bite-size pieces and place them over the noodles. Spoon the leftover sauce over the chicken and noodles and sprinkle the dish with shredded mozzarella cheese. Bake for 15-20 minutes at 350°F (175°C) for a quick chicken parmesan casserole the whole family will love.
Frequently Asked Questions
How do you get panko to stick to chicken?
Start by patting the chicken dry to remove any excess moisture. Dip the chicken pieces into the flour mixture, coating it on both sides. Follow it up with the egg wash, letting the excess drip off. Finally, gently press the chicken cutlet into the panko mixture, coating both sides.
More Air Fryer Recipes:
Air Fryer Chicken Parmesan
- 2 Plates
- Shallow Bowl
- Wire Rack or Parchment Paper
- 1 tablespoon extra-virgin olive oil
- ½ medium white onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 tablespoon Jamaican jerk seasoning
- 1 can (28 ounces) San Marzano tomatoes, crushed by hand
- 2 chicken breasts, boneless and skinless, cut into cutlets
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 2 large eggs, whisked
- ¼ teaspoon dried thyme
- ¾ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 cup shredded mozzarella cheese
For the Sauce:
- Warm the oil in a saute pan over medium heat. Add onions and cook until they soften for about 5 minutes.
- Meanwhile, combine the spices for the Jamaican jerk seasoning in a small bowl.
- Stir in the garlic, tomato paste, salt, pepper, and jerk seasoning. Saute for one minute.
- Crush the whole San Marzano tomatoes with clean hands over the pan. Simmer for 10-15 minutes until the sauce thickens and combines. Remove the pan from heat, cover, and set it aside. Tip: Leave the sauce thick, or use an immersion blender to create a smooth, creamy sauce. You can also transfer the sauce to a blender in batches– carefully mixing the hot liquids.
For the Chicken:
- Cut a chicken breast into thin cutlets. Transfer it to a plastic bag and use a meat tenderizer or rolling pin to work it into an even thickness. Pat it dry with a paper towel and repeat with the remaining chicken.
- Combine flour, kosher salt, and black pepper on a wide plate. Transfer the beaten eggs and dried thyme to a shallow bowl. Mix the panko, grated parmesan, garlic powder, and pepper flakes on another plate to build a dredging station.
- Dip each chicken cutlet into the flour mixture, followed by the egg mixture, and then coat it with the breadcrumb mixture. Place the coated cutlets on a wire rack or parchment paper. Repeat with the remaining chicken.
- Preheat the air fryer to 350°F (176°C). Then, arrange the breaded cutlets in the air fryer basket in a single layer. Spray the tops with cooking spray and cook for 6 minutes.
- Flip and cook for 6 minutes. Air fry the chicken pieces in batches and cover the cooked chicken with aluminum foil to keep them warm.Tip: The chicken is done cooking when the panko mixture is golden brown and the chicken reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken.
- Working in batches, spoon marinara sauce over each piece of chicken, then sprinkle with mozzarella cheese. Return the chicken to the air fryer and cook for 2 minutes until the cheese melts. Tip: Air fry the chicken with sauce and shredded cheese on top, or serve the crispy chicken cutlets with spicy marinara sauce on the side.
- Prepare the chicken. Slice the chicken breasts into cutlets. Transfer it to a plastic bag or between two sheets of parchment paper. Use a meat mallet or rolling pin to work it into an even thickness. Repeat with the remaining chicken breasts.
- Mise en place. Gather all your ingredients and tools ahead of time. Set up your dredging station to make the cooking process smooth and hassle-free.
- Don’t overcrowd the basket. Place the breaded chicken in a single layer, leaving space around each piece for the hot air to circulate. Depending on your air fryer, you may need to cook the chicken in batches.
- How do you know when the chicken is done? The chicken is done cooking when it reaches 165°F (74°C). Use a meat thermometer to check by inserting it into the thickest part of the chicken.