Air Fryer Parmesan Crusted Chicken Breast

• 3 medium Chicken breast, boneless, skinless
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 80 g Panko breadcrumbs
• 60 g Parmesan
• 1 tsp Ground garlic
• 1 tsp Dried basil
• 1 Egg
• 1 ½ tbsp Olive oil
• 1 Lemon

1. Heat the air fryer to 200°C (390°F) for 3 minutes. Pat the chicken dry, then season all over with the fine sea salt and black pepper.
2. In a bowl, mix the panko breadcrumbs, parmesan, ground garlic and dried basil. In a second bowl, beat the egg with 1 tbsp of the olive oil until loose.
3. Dip each chicken breast into the egg mixture, letting the excess drip off, then press into the parmesan crumb mixture until well coated. Drizzle or brush the remaining olive oil over the tops to help the coating crisp.
4. Air fry for 10 minutes, then turn and air fry for a further 6 to 10 minutes, until the crust is deep golden and the chicken is cooked through. If your air fryer is small, cook in batches so the chicken sits in a single layer.
5. Rest the chicken for 3 minutes. Cut the lemon into wedges and serve alongside for squeezing at the table.

Made this recipe? Rate it — a comment is optional.