Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs
- Salt and black pepper (to taste)
- ½ cup mayonnaise or Greek yogurt
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano or Italian seasoning
- ½ teaspoon chili flakes (for spice)
- 1 tablespoon lemon juice (for fresh flavor)
- Air fryer
- Mixing bowl
- Measuring spoons
- Brush or spoon
- Tongs
Step 1: Preheat Air Fryer
- Preheat your air fryer to 180°C (360°F) for 3–5 minutes.
- This helps cook the chicken evenly.
Step 2: Prepare the Chicken
- Pat the chicken dry with paper towels.
- Season both sides lightly with salt and black pepper.
- Dry chicken helps the coating stick better.
Step 3: Make the Creamy Coating
- In a bowl, mix:
- Mayonnaise (or Greek yogurt)
- Parmesan cheese
- Garlic powder
- Onion powder
- Paprika
- Oregano
- Mix until smooth and thick.
- Add chili flakes or lemon juice if you like.
- The mixture should be thick and spreadable.
Step 4: Coat the Chicken
- Spread the creamy mixture evenly over each chicken piece.
- Coat well but not too thick.
- This layer keeps the chicken juicy and flavorful.
Step 5: Air Fry the Chicken
- Place chicken in the air fryer basket in a single layer.
- Cook at 180°C (360°F):
- Chicken breasts: 14–16 minutes
- Chicken thighs: 16–18 minutes
- Flip halfway through cooking.
- Chicken is done when internal temperature reaches 74°C (165°F).
Step 6: Rest Before Serving
- Remove chicken from air fryer.
- Let it rest for 3–5 minutes.
- This keeps it juicy.
- Serve with roasted vegetables or salad
- Pair with rice or mashed potatoes
- Use in wraps or sandwiches
- Add to pasta with light sauce
- Even Cooking: Pound thick chicken pieces slightly
- Healthier Option: Use Greek yogurt instead of mayo
- Avoid Dry Chicken: Don’t overcook
- Better Flavor: Use freshly grated Parmesan
- Batch Cooking: Don’t overcrowd the air fryer
