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Air Fryer Longhorn Parmesan Chicken

  • Author: 365 Days of Slow and Pressure Cooking
  • Yield: 4 servings 1x


An air fryer version of parmesan crusted chicken! It starts off with a flavorful marinade and then the chicken is rolled in a panko/parmesan crust and air fried until it’s perfectly crispy and browned. 


  • 2 or 3 chicken breasts, sliced into strips (or chicken tenderloins)
  • Salt and pepper
  • 1/4 cup olive oil
  • 1/4 cup ranch dressing
  • 2 Tbsp Worcestershire sauce
  • 1 tsp vinegar
  • 1 tsp lemon juice
  • 1 Tbsp garlic
  • 1/2 tsp black pepper
  • 3/4 cup panko breadcrumbs
  • 3/4 cup shredded parmesan cheese
  • Non-stick cooking spray


  1. Lightly salt and pepper the sliced chicken pieces.
  2. In a ziplock bag or an airtight container add the olive oil, ranch dressing Worcestershire, vinegar, lemon juice, garlic and pepper. Mix it well. Add in the chicken pieces. Seal the container and shake to coat the chicken. Refrigerate for at least 4 hours or overnight. 
  3. Remove the chicken from the bag and discard the marinade.
  4. In a bowl stir together the panko and parmesan.
  5. Dredge the chicken in the panko/parmesan until fully coated. 
  6. Place the chicken into air fryer. Spray the chicken with non-stick cooking spray.
  7. Air fry for 12 minutes at 400 degrees, turning halfway through to brown both sides.
  8. Serve chicken with a dipping sauce like ranch or bbq sauce. 


You can bake the chicken if you don’t have an air fryer. Bake for 20-25 minutes at 300 degrees, or until chicken reaches 165 degrees in the middle. 

  • Category: Chicken
  • Method: Air Fryer