Air Fryer Crispy Italian Chicken with Arugula Salad
Golden-brown chicken thighs coated in seasoned panko breadcrumbs and Parmesan cheese, cooked to perfection in the air fryer. The crispy coating delivers satisfying crunch while keeping the meat tender and juicy inside. Served alongside a fresh arugula salad dressed with balsamic vinaigrette and cherry tomatoes, this complete meal balances rich, savory flavors with bright, peppery greens. Perfect for busy weeknight dinners when you want restaurant-quality results without the fuss.
Ingredients
- 2 tablespoons Gold Medal all-purpose flour
- 1 egg
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ¾ cup Progresso Italian style panko crispy bread crumbs
- ¼ cup grated Parmesan cheese
- 1 package (20 oz) boneless skinless chicken thighs
- 2 tablespoons fresh basil leaves, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon pepper
- 4 cups baby arugula
- 1 cup cherry tomatoes, halved
Instructions
- 1
Cut 8-inch round of cooking parchment paper and place in bottom of air fryer basket
- 2
Set up three shallow dishes: place flour in first, beat egg with 1 tablespoon vinegar and salt in second, mix bread crumbs with Parmesan cheese in third
- 3
Coat chicken with flour, dip into egg mixture, then coat with bread crumb mixture, pressing to adhere
- 4
Place chicken on parchment in air fryer basket, standing against sides if necessary
- 5
Set air fryer to 325°F and cook 15 minutes
- 6
Turn chicken and cook 10 to 15 minutes longer until juice runs clear and internal temperature reaches at least 165°F
- 7
Top cooked chicken with fresh basil
- 8
Meanwhile, whisk olive oil, 1 teaspoon vinegar, salt and pepper in large bowl
- 9
Add arugula and tomatoes to dressing and toss to coat
- 10
Serve salad alongside chicken
Tips
Use parchment paper to prevent sticking and make cleanup easier in your air fryer basket
Press the breadcrumb coating firmly onto the chicken to ensure it adheres well and creates maximum crispiness
Let the cooked chicken rest for 2-3 minutes before serving to allow juices to redistribute
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Bread chicken up to 4 hours ahead and refrigerate until ready to cook
Serve immediately while chicken coating is crispy
Common Mistakes
Don't overcrowd air fryer basket to avoid uneven cooking
Don't skip parchment paper to prevent sticking and ensure easy removal
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time by about 5 minutes and check internal temperature earlier as breasts cook faster than thighs.
What if I don't have panko breadcrumbs?
Regular breadcrumbs work but won't be as crispy. You can also pulse crackers or cornflakes for a crunchy coating.
How long will leftovers keep?
Store cooked chicken in refrigerator up to 3 days. Reheat in air fryer at 350°F for 3-4 minutes to restore crispiness.