Go Back

Air Fryer Keto Chicken Breast with Italian Herb Parmesan Crust

Chicken breast oiled, then pressed straight into a powdery Parmesan, dried-herb, and lemon-zest crust and air fried to a crisp, no-flour shell.
Print Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts 1.25 to 1.5 lb total, pounded even
  • 2 tbsp olive or avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes optional
  • 3/4 cup finely grated Parmesan the powdery kind
  • 1 lemon zested, plus wedges to serve
  • chopped parsley to finish

Equipment

  • Air fryer
  • Two shallow bowls
  • Meat mallet
  • Meat thermometer

Method
 

  1. Pat the breasts dry and pound to an even 3/4 inch. Season both sides with a little salt and pepper.
  2. Rub both sides of the chicken with the oil, salt, and black pepper.
  3. Press each piece firmly into the Parmesan combined with the garlic powder, onion powder, dried herbs, pepper flakes, and lemon zest, coating both sides. Shake off the excess.
  4. Preheat the air fryer to 375°F (190°C) for 3 to 5 minutes and lightly spray the basket.
  5. Cook 7 to 10 minutes, flip, then 4 to 7 minutes more, to 160 to 165°F in the thickest part.
  6. Rest 3 minutes, then squeeze lemon over and serve.

Notes

Powdery grated Parmesan, not shredded — it melts into a crust rather than sitting on top.
Preheat the basket for a crisper crust.
Lemon zest in the crust is what keeps it from tasting flat.