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Picture of a chicken parmesan with 2 cheddar biscuits on a decorative blue plate resting above a wooden cutting board
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Easy Air Fried Chicken Parmesan

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Man that was a great break! Let me see when the last time I uploa-


Well Happy New Years everyone, I guess 😭


I didn’t expect myself to take that long of a break in all honesty. I really wanted to just relax and… no, I’m going to be fully transparent.

I straight up did not feel like uploading. Not in the sense that I had nothing to upload, but for the fact that I don’t really get moments to myself in the later half of the day, and when I do, I mainly just sit in bed.

This recipe is really easy, I mean really easy. As in, I made this on the spot and all I did was search up how long and what temp should I air fry chicken breast easy. Also, the biscuits don’t look as good because I didn’t feel like melting butter and brushing it with them. I genuinely don’t have a microwave, so I gotta melt butter the old fashioned way in a pot and pan.

I wanted this to be quick, easy, and something that you don’t really have to worry about. In all honesty, if you’re really confident with this recipe, you can take as little as 20 minutes

Estimated Time (Excluding Brine):

30 minutes ~ 40 minutes

Ingredients:

Chicken Brine:

  • 2 Chicken Breast
  • 1 cup pickle juice
  • Salt and Pepper to Taste
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/4 cup granulated sugar

Cheddar Biscuits:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1/4 cup Shredded Cheddar cheese

Sauce & Breading:

  • 1 cup bread crumbs
  • 1/2 cup parmesan Cheese
  • 1 tablespoon Italian season blend (oregano, parsley, etc.)
  • 1 can diced tomatoes
    • If you can find an Italian herb blend, that’s even better
  • 3 cloves garlic, minced
  • 1 egg
  • 1/3 cup heavy cream
  • 8oz ball mozzarella cheese
  • Olive oil

Tips:

  • I personally let my chicken brine overnight, and I also pat it dry and let it rest in the refrigerator for around like 30ish minutes. You really want this chicken to be dry when putting it in the dredge.
  • Honestly now that I’m thinking about it, you can make a garlic confit with this. That is if you know how to.
  • You are going to have to broil this recipe mid way through of assembling it. In my honest experience, it’s way better to broil in an oven than it is in the air fryer for this. My oven gets to like 520°F and my air fryer reaches 450°F
  • The brine is optional. It tastes a lot better with it, but if you want something to eat real quick and really don’t care, you can totally skip it.

Steps:

Chicken Brine:

  • Step 1: Tenderize your chicken evenly pounding it.
  • Step 2: In a bowl, combine all the ingredients in the brine section and whisk. Take the chicken and submerge it into the brine.
  • Step 3: Leave in the refrigerator overnight.

Cheddar Biscuits

  • Step 1: Preheat your oven to 425°F. Line a baking sheet with parchment paper
  • Step 2: Whisk together flour, baking powder, sugar and salt
  • Step 3: Add cold butter cubes. Using your finger tips, work the butter until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining
  • Step 4: Pour in the cold buttermilk and stir gently with a fork until combined. Do not over mix
  • Step 5: Add in your cheese and fold and turn the dough onto a lightly floured surface. Gently pat it into a rectangle, then fold in half like a book. Repeat this step 3-4 times
  • Step 6: Pat dough into around 3/4 – inch thick. Use a round cutter (or a floured glass in all honesty) to cut the biscuits. Press straight down, and don’t twist.
  • Step 7: Bake biscuits on the sheet. Brush tops with a little buttermilk
  • Step 8: Bake for 12 – 15 minutes until golden on top.

Chicken Dredge and Air frying:

  • Step 1: Remove the excess brine from the chicken
    • Optional but recommended: On a plate or wire rack, let it rest in the fridge for at least 30 minutes to an hour to make sure the skin is bone dry
  • Step 2: Grab 3 bowls, one containing all purpose flour, the other containing lightly whisked eggs and heavy cream, and the last containing bread crumbs
    • Optional but recommended: Add your seasoning and some parmesan cheese (not all of it) to the bread crumbs and mix until well combined
  • Step 3: Coat one chicken breast in the flour, then in the egg yolk mixture (while leaving the excess to drip), and finally the bread crumb mixture. Make sure every corner and crevasse of the chicken has bread crumbs
  • Step 4: Preheat your air fryer to 385°F. Place your chicken inside for 10 minutes, making sure to flip half way through.

Marinara Sauce:

  • Step 1: In a saucepan over medium heat, apply some olive oil with minced garlic. Sauté until aromatic.
  • Step 2: Add in your diced tomatoes and cook on a low simmer. Stir occasionally until the tomato sauce starts to thicken.
  • Step 3: In a blender (or better if you have an immersion blender), blend the sauce mixture until chunks of tomatoes are no longer visible. Be sure not to over blend, and do it in short 1-2 second pulses until desired texture.

Assembly:

Step 1: Bottom Chicken Cutlet

Step 2: Marinara Sauce

Step 3: Slices of mozzarella cheese

Step 4: Broil until mozzarella is gooey with slightly browned bits

Step 5: Additional parmesan cheese with dried Italian seasonings

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