Crispy Air Fryer Garlic Parmesan Chicken Skewers

ByOlivia Coleman October 9, 2025

Let Me Tell You About These Skewers (And a Minor Air Fryer Disaster)

Okay, so you know how some days dinner needs to be quick, but you’re starved for something interesting? These crispy air fryer garlic parmesan chicken skewers have rescued me way more times than I’d admit to my mom. The first time I tried them, I had one eye on the skewer and the other on a soccer game (my kid’s, not mine; I’ve never been athletic), and maybe I left them in two minutes too long. But! They still came out golden and crunchy—now it’s sorta become a running joke that “extra crispy” just means extra flavor in my house. I blame the air fryer. Or my short attention span.

Why My Crew Loves These Skewers (And Yours Might, Too)

I make these chicken skewers when everyone’s fussing about wanting “something fun” for dinner (if you ever have teens, you’ll get this). The kids go wild for them because—let’s be honest—it’s food on a stick, and it’s cheesy, garlicky, and not a salad. My partner claims they’re “pub-worthy,” which, coming from him, is like a five-star review. Honestly, half the time I throw them together because I don’t have the patience for breading chicken fingers… again. Oh, and if you hate the mess of deep-frying (my kitchen looked like a chip shop once; never again), the air fryer keeps things way tidier.

Stuff You’ll Need (But Don’t Stress About Exact Brands)

Chicken breast: About 500g, cut into bite-size chunks (I’ve used thighs too, and actually, it works great if you want juicier bites)
Garlic powder: 2 teaspoons. Or you can crush 3-4 garlic cloves if, like me, you love those little flavor bombs
Parmesan cheese: 1/2 cup, grated (My gran swears by Parmigiano Reggiano, but supermarket tubs are just fine for this)
Bread crumbs: 2/3 cup—I’ve used panko, plain, even crushed cornflakes, honestly it all comes out crispy
Olive oil: 2 tablespoons—though, vegetable oil works too. Once I tried butter… I’d say skip it, it’s too rich
Italian seasoning: 1 teaspoon; or just a mix of dried basil and oregano if that’s what you’ve got
Salt & pepper: A generous pinch of each, but you know your palate best
Skewers: I use wooden ones soaked in water for 30 mins. But, if I’m honest, I’ve forgotten this step and the world didn’t end—just a tiny bit charred on the ends

What To Do (And a Few Places You Might Mess Up… Like I Did)

Prep Your Bits
Slice your chicken and get the breading bits prepped in separate bowls—one for the oil/seasoning, one for the cheesy crumb mix.
Mix Up the Good Stuff
Drizzle chicken with olive oil, toss with salt, pepper, and garlic powder. Don’t overthink the amounts. Sometimes more garlic is just… better. Mix the breadcrumbs, parmesan, and Italian seasoning in the other bowl.
Thread and Bread
This is where your hands get a little messy. Skewer up the chicken pieces (try not to jam them too tight, they won’t get as crispy between layers). Roll each skewer in the parm-breadcrumb bowl—you want good coverage; I usually press it on like snow packing on a snowball. Don’t worry if some falls off. Tasty snack for you later.
Into the Air Fryer (Here’s Where I Sneak a Taste)
Lay the skewers in the air fryer basket. Don’t crowd them or they won’t crisp up (mine holds about 4-5 at once). Air fry at 390°F (200°C) for 11–13 minutes, flipping halfway. If they look weirdly pale, just tack on a few extra minutes—you’ll smell that toasty cheese when they’re ready.
Time to Feast
Let the skewers rest a couple of minutes so you don’t burn your mouth—I never listen to my own advice and regret it every time.

Little Notes (From My Own Mishaps)

I tried pre-grated bagged parmesan once, and honestly, it melts differently—still tasty but a tad greasier. Not tragic, just so you know.
If you forget to soak wooden skewers, they might char at the ends—meh, extra flavor? Or just snip the burnt bits off.
If you only have chicken tenders, don’t stress. Just slice them up roughly; it all works out in the end.

Recipe Experiments: What Works (And What Really Didn’t)

Tried with pork chunks—didn’t work as well, I’d stick to chicken
Added a dash of smoked paprika to the breading once—lovely, actually
Used vegan cheese as a test for a friend… it kinda clumped, so maybe proceed with caution there

About the Gear (And What if You Only Have a Regular Oven?)

You technically need an air fryer for this, but honestly, I’ve baked these on a wire rack at 425°F (220°C), just add 5 or so mins. Not as shatteringly crisp, but still tasty—I promise. Don’t rush out to buy a fancy gadget just for one recipe. If it makes your life easier, though, I’ve found some helpful air fryer buying advice here and, if you want a good wire rack, Cooks Illustrated has some solid recs.

Crispy Air Fryer Garlic Parmesan Chicken Skewers

Will They Last? (Um, Depends Who’s Home)

Store leftovers in an airtight box in the fridge. They’ll keep 2–3 days, but honestly, in my house they never last more than a day—not kidding. They’re even good cold!

How I Serve ‘Em—But You Do You

I pile them on a platter with a bowl of ranch or garlicky yogurt dip (my guilty pleasure). Sometimes I’ll add celery sticks for crunch, but let’s not get too healthy. We also do these as part of a “snack dinner,” mixed with fries and, on Fridays, a cheeky cider (for the grown-ups).

Pro Tips I Learned (Sometimes the Hard Way)

Don’t skip the flipping—once I tried to just let them go, and the bottom was soggy while the top had attitude
If you’re low on parmesan, use less and mix in a little extra breadcrumb. But don’t tell the cheese lovers, they’ll notice
Actually, I find it works better if you don’t crowd the skewers—takes longer, yes, but your patience will be rewarded

Questions I’ve Actually Gotten (And My Not-So-Perfect Responses)

Can I make this ahead? You can, but they’re best fresh. If you must, keep breaded skewers in the fridge and air fry just before serving
Could I use beef? Um, I mean you could, but it won’t be the same—chicken just plays nicer with the cheese & garlic, in my humble opinion
My breadcrumbs don’t stick, what gives? Try patting the chicken a bit drier first, and drizzle a smidge more oil. Or just press the coating harder—don’t be shy
Frozen chicken? Works if you thaw first! Direct from frozen… eh, texture’s weird. On second thought, I’d skip it

Anyway, let me know if you try these and what wild variations you invent—my next experiment is going to be with a little harissa in the mix. Or maybe not. Sometimes you just want the classic, right?

Olivia Coleman