Air Fryer Chicken Strips

My daughter stood on a chair, eyes level with the air fryer basket, watching the chicken strips turn golden through the little window. She asked why they sizzled without swimming in oil like the ones we used to make. I explained how hot air could crisp things up just as well, and she nodded seriously, as if I'd just revealed a magic trick. That night, she ate four strips and declared them better than any restaurant version. Sometimes the healthier choice really does win.

I started making these on weeknights when I needed something quick but wanted everyone to actually enjoy dinner. My husband would grab one straight from the basket, juggling it between his hands because it was too hot, then grin at me with his mouth full. The kids started requesting them every week, sometimes twice. It became our Wednesday tradition, paired with whatever dipping sauces we had in the fridge, from honey mustard to ranch to spicy mayo.

Ingredients

• Boneless, skinless chicken breasts (500 g): I slice them into even strips so they cook at the same rate, and I always pat them bone-dry because any moisture will prevent that crispy coating from sticking properly.
• Whole wheat breadcrumbs (75 g): These add a nutty flavor and a bit more texture than white breadcrumbs, plus they make me feel slightly better about serving fried food on a Tuesday.
• Grated Parmesan cheese (30 g): This is the secret ingredient that makes the breading taste like something from a fancy gastropub instead of a freezer bag.
• Paprika (1 tsp): It gives the strips a warm, slightly smoky color and a gentle flavor that kids don't find scary.
• Garlic powder (1/2 tsp): I use powder instead of fresh because it distributes evenly and won't burn in the high heat of the air fryer.
• Onion powder (1/2 tsp): This adds a subtle sweetness that balances the savory Parmesan without overpowering the chicken.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Just enough to season the coating without making it taste like a salt lick.
• Eggs (2 large): They act as the glue that holds the breading on, and I learned to beat them well so there are no streaks of raw white.
• Low-fat milk (2 tbsp): This thins the egg mixture just enough to make dipping easier and helps the breading spread evenly.
• Olive oil spray: A light mist on both sides is all you need to get that golden, crispy finish without adding much fat.

Instructions

Preheat Your Air Fryer:

Set it to 200°C (400°F) and let it run empty for 3 minutes. This ensures the chicken starts cooking immediately when it hits the basket, which helps the breading set fast and stay crispy.

Prep the Chicken:

Use paper towels to pat each strip completely dry, pressing firmly to absorb every bit of moisture. Wet chicken will steam instead of crisp, and the breading will slide right off.

Set Up Your Breading Station:

Whisk the eggs and milk together in one shallow bowl until fully combined. In another bowl, mix the breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper until the spices are 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, turning and patting gently so every surface is covered. Set it aside on a plate and repeat with the remaining strips.

Arrange in the Basket:

Place the coated strips in a single layer in the air fryer basket, making sure they don't touch or overlap. Lightly spray the tops with olive oil, and don't skip this step or they'll come out pale and sad.

Cook and Flip:

Air fry for 10 to 12 minutes, opening the basket halfway through to flip each strip with tongs and spray the other side. They're done when they're deep golden brown and the internal temperature reads 75°C (165°F).

Serve Immediately:

Pull them out while they're still hot and crackling. Serve with your favorite dipping sauce, and watch them disappear faster than you thought possible.

Save to Pinterest

One evening, my son's friend came over and eyed the chicken strips suspiciously, asking if they were the healthy kind that taste like cardboard. I handed him one without saying anything, and he took a cautious bite, then another, then three more in quick succession. He asked for the recipe to take home to his mom, and I felt ridiculously proud, like I'd just won a cooking competition. Sometimes the best compliment is a kid asking for seconds when they thought they wouldn't like it.

Choosing Your Breadcrumbs

I've tried this recipe with regular breadcrumbs, panko, and whole wheat, and each gives a slightly different result. Panko makes the crispiest, most restaurant-style coating, with big crunchy flakes that shatter when you bite into them. Whole wheat adds a bit more heartiness and a nutty flavor that I actually prefer on busy weeknights. Regular breadcrumbs work fine, but they're denser and less dramatic, so I save those for when I'm out of the good stuff.

Making It Your Own

My husband likes to add a pinch of cayenne to the breading for a little heat, and sometimes I'll swap the paprika for smoked paprika when I want a deeper, almost barbecue-like flavor. I've also made these dairy-free by using nutritional yeast instead of Parmesan, and honestly, the umami flavor is so close that most people don't even notice. If you're gluten-free, use certified gluten-free breadcrumbs and check that your spices haven't been cross-contaminated, because it really does work just as well.

Serving and Storing

These are best eaten hot and fresh, straight out of the air fryer, when the coating is at its crispiest and the chicken is still steaming inside. If you have leftovers, store them in an airtight container in the fridge for up to three days, and reheat them in the air fryer at 180°C (350°F) for about 5 minutes to bring back the crunch. I've also frozen cooked strips and reheated them from frozen, adding a few extra minutes to the cooking time, and they still turn out surprisingly good.

• Serve with honey mustard, ranch, barbecue sauce, or spicy mayo for dipping.
• Pair with a simple green salad, roasted veggies, or sweet potato fries for a complete meal.
• Pack leftovers in lunchboxes with a small container of sauce and some carrot sticks for a protein-packed midday boost.

Save to Pinterest

Now, every time I pull out the air fryer, my daughter comes running to see what's cooking, hoping it's chicken strips again. It's become one of those recipes I don't even need to think about anymore, and somehow, it still makes everyone happy.

Recipe FAQs

→ How do I keep chicken strips juicy in the air fryer?

Pat the chicken dry before coating and avoid overcooking. Use a meat thermometer to ensure the internal temperature reaches exactly 75°C (165°F). The egg wash also helps lock in moisture during cooking.

→ Can I use frozen chicken strips?

It's best to use fresh or fully thawed chicken. Frozen chicken releases excess moisture during cooking, which prevents the breading from getting crispy and can result in uneven cooking.

→ What dipping sauces pair well with these chicken strips?

Popular options include honey mustard, ranch dressing, barbecue sauce, buffalo sauce, or a simple garlic aioli. For a healthier option, try Greek yogurt-based dips or homemade marinara.

→ Can I make these ahead of time?

Yes, you can bread the chicken strips up to 4 hours in advance and refrigerate them. Cook just before serving for the crispiest results. Cooked strips can be reheated in the air fryer at 180°C for 3-4 minutes.

→ Why spray oil on already breaded chicken?

The light oil spray helps the breadcrumb coating turn golden brown and crispy. Without it, the breading can remain pale and dry rather than developing that desirable crunchy texture.

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully and tend to be more forgiving as they stay juicier. Cut them into similar-sized strips and cook for the same duration, checking internal temperature.