Why is my air fried chicken parmesan soggy?

The breadcrumbs underneath the marinara sauce will soften a bit, but it shouldn't be soggy. There could be a few reasons for this. If you used regular breadcrumbs instead of panko crumbs, the coating on the chicken will not crisp up as well. The softer breadcrumbs will absorb more of the marinara sauce, causing the breading to get soggy. If your marinara or tomato sauce is watery, this could also make the breading soggy. Lastly, before you add the sauce and cheese, make sure the chicken is almost cooked through and that you've flipped it over to crisp it evenly on both sides.

How is parmesan chicken usually served?

We love it with spaghetti (but any noodles will work) along with extra marinara sauce, grated parmesan and chopped fresh parsley or basil. I've also enjoyed it with a green salad for a lighter meal, or you can serve it on toasted rolls or buns and enjoy it as a sandwich.

Air Fryer Chicken Parmesan

Description

This air fryer chicken parmesan recipe is quick and easy to make with a crispy breaded coating and a topping of marinara and melty cheese!

Ingredients

2 large boneless, skinless chicken breasts
3/4 teaspoon fine sea salt, divided
1/4 teaspoon ground black pepper
1/4 cup all purpose flour
1 large egg
2 tablespoons milk
3/4 cup panko breadcrumbs
1/4 cup finely grated parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup marinara sauce
4 slices mozzarella cheese (see note)
Spray oil

Cook Mode Prevent your screen from going dark

Instructions

Cut the chicken breasts in half lengthwise. Season with 1/4 teaspoon of salt and pepper.
Prepare your breading stations. Add the flour to a shallow bowl. In another shallow bowl, whisk together the egg and milk. In a third bowl, mix together the panko crumbs, parmesan, 1/2 teaspoon salt, Italian seasoning, smoked paprika, garlic powder and onion powder.
Coat the chicken in flour and shake off any excess.
Dip each piece of floured chicken in the egg mixture. Let any excess drip off.
Coat each piece in the panko crumb mixture, pressing the crumbs into the chicken to ensure it sticks to the egg mixture.
Spray both sides of the chicken with oil and place in your air fryer basket in a single layer. (Depending on the size of your air fryer, you may need to air fry two at a time).
Air fry on 400F for 5 minutes. Flip over and air fry for another 3-4 minutes.
Spread 2 tablespoons of marinara on each piece of chicken and top with a slice of mozzarella.
Air fry for another 2-3 minutes, or until the cheese has melted and the internal temperature of the chicken is 165F.

Notes

You can use grated or sliced mozzarella cheese. I like to buy the mozzarella ball and cut it into thick slices. Grated cheese can sometimes blow around in the air fryer, while the slices will usually stay put.
If you have a large capacity air fryer, you can air fry all 4 chicken cutlets at the same time. If your air fryer is smaller (mine is 5.8 quart), you’ll want to air fry them two at a time or half the recipe. Cooking time listed is for a single batch.