Crispy, flavorful, and dredged in a low carb breading using almond meal, with coconut flour, this Air Fryer Chicken Parmesan recipe tastes like the real deal, without frying in oil.
AIR FRYER CHICKEN PARMESAN
The more I use my AirFryer, the more I love it [p.s. is it AirFryer, or Air Fryer? I think it depends on the brand]. Initially I thought it was kind of a frivolous purchase, but I use it all the time. I’ve asked in my Facebook Group, and more than half of the foodies in my group have an Air Fryer. I think this kitchen tool is here to stay.
After I got over making all of the chicken wings in my Air Fryer, I started playing around with other recipes; first being these pork chops which were so incredibly crispy, and moist! And that pork recipe is breaded with almond meal, which had me thinking about other breaded dishes I love to inhale.
Enter: Chicken Parmesan. But who doesn’t love a chicken parmesan dinner? That was my go-to order whenever we ate out, which wasn’t very often, when I was a kid [hello family of 6]. It’s fried, and so crispy, and I love the Italian-ish flavors. Except, that well again, it’s fried. I’ve been known to lighten up the classic Chicken Parmesan recipe with this same low carb breading , and then baking this dish over frying it in grease.
And let me tell you, it is goooood, even baked, but once I tested it out in my Air Fryer, and I couldn’t go back. This Chicken Parmesan tastes as close as you can get to the restaurant version for dinner, with so much less guilt, you guys.
To lighten up the ingredients, calories, and carbs, I use a low carb breading mixture of both almond and coconut flour:
- I would make sure to get blanched almond flour over almond meal; flour is more finely ground, which has a similar texture as bread crumbs. Any brand will do, just make sure it’s Blanched Almond Flour, or that the label reads, “superfine”
- Using a little bit of coconut flour helps to bind the breading, and takes away the slight nutty flavor you get from ground almonds.
- I like to either use chicken cutlets, or a meat mallet to pound thicker chicken breasts. The thinner the cut, the quicker it will cook through.
- You can absolutely make this Chicken Parmesan in advance, and after reheat back in the air fryer, toaster oven, or microwave.
- If you do make ahead of time, wait to top each cutlet with cheese (if using), and sauce until it’s time to serve.
- If you’re doing a Whole 30, or eating Paleo, you can omit the cheese, and this dinner is completely compliant.
- I paired this Chicken Parmesan with a side of zoods, and fresh tomatoes, but you do you. Use real pasta, or a side salad. This is my favorite marinara sauce.
BONUS: It’s also paleo and whole 30 compliant!
Once I recreated the baked version of my lightened up Chicken Parmesan using the air fryer, Jason gave it rave reviews. We usually have dinner leftovers for lunch the next day, but we loved it so much, I made this again, the next day for dinner [meaning we had this for four meals in one week – whoops]. I like to make a huge batch of sauce, that can easily be frozen, but we used it all with this double batch of Chicken Parmesan. Enjoy, friends!
When using your Air Fryer, make sure to have cooking spray on hand; Canola Oil, or if you’re a clean-eating, Paleo loving, chicken parm having home cook, look for cooking spray without soy, or coconut oil spray as well!
Tools used to make this recipe:
- Meat Mallet [if thinning]
air fried paleo chicken parmesan
- 1 lb chicken breasts, pounded thin, sliced in half or 4 chicken cutlets at approx 4 oz each
- 3/4 cup blanched almond flour
- 2 tablespoons coconut flour
- 1 tablespoon Italian seasoning spice blend
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg, whisked
- 4 slices fresh mozzarella cheese - omit if paleo/whole30
- 1/2 cup marinara sauce, plus more to taste
- cooking spray
- In a mixing bowl, combine almond flour, coconut flour, Italian spices, salt and pepper. Whisk well to combine.
- Add 1 whisked egg to another bowl.
- Dip chicken cutlet into egg wash, then dip into the almond flour breading. Make sure both sides are evenly coated with breading.
- Spray each breast with cooking spray, and add to basket of Air Fryer.
- Cook 8-10 minutes at 350F. Using tongs, flip sides, and top with marinara and mozzarella, if using. Cook 4-6 more minutes, until chicken is cooked through (will read at 165F). Repeat if making in batches (depending on basket size).
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Ok that’s it, I need an air fryer!
yesssss! I’m telling you it’s my favorite gadget!
Kris Johnson says
This looks amazing!!! I’m always looking for ways to reduce guilt of heavier foods. I’ve been so on the fence about the air fryer. Do you like the size of the one you’ve listed here?
That was my main reason for wanting an air fryer; less guilt! So I do like mine, but as I use it more and more, I want one with a larger tray. I think to start out, the brand I have is a good into air frying though.
Leo Tat says
Never thought of cooking pork chops in my AirFryer, I should give it a go too. I’ve mainly used the fryer for making minimal oiled chips.
Your parmesan dish looks delightfully colourful.
I love making pork chops in mine. But now I definitely also want to make chips too!