🥩 Ingredients

Chicken

• 4 boneless, skinless chicken breasts or thighs
• Salt and black pepper (to taste)

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🧀 Creamy Coating

• 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

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🌶️ Optional Add-Ons

• ½ teaspoon chili flakes (for spice)
• 1 tablespoon lemon juice (for fresh flavor)

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🍳 Equipment

• Air fryer
• Mixing bowl
• Measuring spoons
• Brush or spoon
• Tongs

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👨‍🍳 Instructions

Step 1: Preheat Air Fryer

• Preheat your air fryer to 180°C (360°F) for 3–5 minutes.
• This helps cook the chicken evenly.

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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.

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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.

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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.

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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).

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Step 6: Rest Before Serving

• Remove chicken from air fryer.
• Let it rest for 3–5 minutes.
• This keeps it juicy.

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🍽️ Serving Ideas

• Serve with roasted vegetables or salad
• Pair with rice or mashed potatoes
• Use in wraps or sandwiches
• Add to pasta with light sauce

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💡 Tips for Best Results

• 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