Air Fryer Chicken Strips

My air fryer sat unopened on the counter for two weeks before I finally decided to try making chicken strips in it. I was skeptical that anything cooked with so little oil could actually taste good, but the first batch changed everything. The kitchen filled with the smell of toasted breadcrumbs and Parmesan, and when I pulled those golden strips out, they were crackling. My kids grabbed them straight from the basket, barely waiting for them to cool. That night, the air fryer earned its permanent spot on my counter.

I made these for a Sunday lunch when my sister and her kids came over, and I honestly wasnt sure theyd compete with the deep fried version she usually makes. But halfway through the meal, her youngest looked up and said they tasted like the ones from his favorite restaurant. My sister raised an eyebrow, tried one, and admitted they were better than she expected. We ended up making a second batch right there, standing around the air fryer like it was a campfire. That day, I stopped apologizing for healthier versions of comfort food.

Ingredients

• Boneless, skinless chicken breasts: I always pat these completely dry with paper towels before breading, because any moisture will make the coating slide right off in the air fryer.
• Whole wheat breadcrumbs: These give a heartier texture than white breadcrumbs, and they toast up beautifully without tasting heavy or dense.
• Grated Parmesan cheese: This is the secret to that savory, almost nutty flavor in the crust, and it helps the breadcrumbs turn golden faster.
• Paprika: I use the sweet kind, not smoked, because it adds color and a gentle warmth without overpowering the chicken.
• Garlic powder and onion powder: These bring so much flavor to the breading that you dont even need a complicated marinade.
• Eggs and low fat milk: The milk thins out the egg just enough to make it easier to coat the chicken evenly without clumps.
• Olive oil spray: A light mist on both sides is all you need to get that crispy, golden finish.

Instructions

Preheat Your Air Fryer:

Set it to 200 degrees Celsius (400 degrees Fahrenheit) and let it run empty for about 3 minutes. This ensures the chicken starts cooking immediately when it goes in, which helps the coating crisp up fast.

Prep the Chicken:

Cut the breasts into even strips, about the same thickness so they cook at the same rate. Use paper towels to press out every bit of moisture.

Set Up Your Breading Station:

Whisk the eggs and milk together in one shallow bowl. In another, mix the breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper until everything is evenly distributed.

Coat Each Strip:

Dip a chicken strip into the egg mixture, letting the excess drip off, then press it into the breadcrumb mixture on both sides. I like to use one hand for wet and one for dry to keep my fingers from turning into breaded claws.

Arrange in the Basket:

Lay the strips in a single layer without overlapping, leaving a little space between each one for air to circulate. Lightly spray the tops with olive oil, then flip and spray the other side.

Cook and Flip:

Air fry for 10 to 12 minutes, opening the basket halfway through to flip each strip with tongs. Theyre done when the coating is golden brown and the internal temperature hits 75 degrees Celsius (165 degrees Fahrenheit).

Serve Immediately:

These are best eaten hot and crispy, straight out of the basket. Serve them with ketchup, honey mustard, or whatever dipping sauce makes your heart happy.

Pin it

Pin it

One evening, I made a double batch of these and packed them in my sons lunchbox the next day with a little container of ranch dressing. He came home and told me three kids traded him their snacks to try one, and now I get requests from other parents asking for the recipe. Its funny how something as simple as chicken strips can turn into a small moment of pride. That day reminded me that feeding people well doesnt have to be complicated or fancy.

Making Them Even Crispier

If you want an extra crunch, swap the regular breadcrumbs for panko, which has larger, airier flakes that crisp up like little shards of gold. I also learned that letting the breaded strips sit on a plate for about 5 minutes before air frying helps the coating stick better and firm up. Some people like to spray the basket itself with oil too, though I find it makes cleanup a little more annoying. The key is not to overthink it, just get them in the air fryer and let the heat do the work.

Flavor Variations to Try

Once you get comfortable with the base recipe, its easy to play around with the spices in the breading. Ive added a pinch of cayenne and chili powder for a spicy version that my husband loves, and Ive also tried Italian seasoning with extra Parmesan for a more herby flavor. You can even use nutritional yeast instead of Parmesan if youre avoiding dairy, it gives a cheesy, umami taste thats surprisingly close. One time I ran out of paprika and used a little smoked salt instead, and it gave the chicken a subtle barbecue vibe that worked really well with a tangy dipping sauce.

What to Serve Alongside

These chicken strips are versatile enough to pair with almost anything, but I usually serve them with a big green salad or roasted vegetables to keep the meal balanced. Sweet potato fries cooked in the air fryer right after the chicken are a huge hit with kids, and they take about the same amount of time. Sometimes I make a quick coleslaw with a little lime juice and cilantro, which cuts through the richness of the breading and adds a fresh crunch. If youre feeding a crowd, set out a few different dipping sauces like honey mustard, barbecue, or a spicy mayo, and let everyone customize their plate.

• Try serving them over a bed of mixed greens with a drizzle of balsamic vinegar for a protein packed salad.
• Slice them up and tuck them into whole wheat wraps with lettuce, tomato, and a smear of avocado.
• Keep a batch in the fridge for quick snacks or lunches throughout the week, they reheat surprisingly well in the air fryer at 180 degrees Celsius for about 3 minutes.

Pin it

Pin it

These chicken strips have become one of those recipes I make without thinking, the kind that fits into busy weeks and still feels like a win. I hope they bring the same easy comfort to your table, with a little less guilt and a lot more crunch.

Frequently Asked Questions

→ How do I prevent the breading from falling off?

Make sure to pat the chicken completely dry before coating. Press the breadcrumb mixture firmly onto each strip and let them rest for 2-3 minutes before air frying to help the coating adhere better.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully. They may need an extra 1-2 minutes of cooking time. Always ensure the internal temperature reaches 75°C (165°F) for safe consumption.

→ What dipping sauces pair well with these?

Honey mustard, ranch, barbecue sauce, buffalo sauce, or garlic aioli all complement these strips beautifully. For a healthier option, try Greek yogurt mixed with herbs and lemon juice.

→ How do I store and reheat leftovers?

Store cooled strips in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 180°C (350°F) for 3-4 minutes to restore crispiness. Avoid microwaving as it makes them soggy.

→ Can I freeze these chicken strips?

Absolutely. Freeze cooked strips in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the air fryer at 200°C (400°F) for 8-10 minutes.

→ Do I need to flip the chicken strips during cooking?

Yes, flipping them halfway through ensures even browning and crispiness on both sides. Use tongs to carefully turn each strip after about 5-6 minutes of cooking.