Air Fryer Chicken Strips

My kids were begging for chicken fingers again, but I was tired of the greasy mess and the guilt that came with it. That's when I pulled out the air fryer I'd been ignoring for months and decided to see if it could actually deliver on its promise. The first batch came out so crispy and golden that my daughter asked if I'd secretly ordered takeout. I knew right then I'd found something worth keeping.

I made these for a casual Sunday dinner when my sister brought her picky eater over, and I watched him devour four strips without a single complaint. She looked at me like I'd performed magic, and I just shrugged and said it was the air fryer. But really, it was the Parmesan in the breading that made them taste like something special. That little addition turned a simple chicken strip into something everyone wanted seconds of.

Ingredients

• Boneless, skinless chicken breasts: I always slice them into even strips so they cook at the same rate, and patting them completely dry is the secret to getting the breading to actually stick instead of sliding off mid cook.
• Whole wheat breadcrumbs: These give you a heartier crunch than regular breadcrumbs, and I've learned that toasting them lightly in a dry pan beforehand adds an extra layer of flavor.
• Grated Parmesan cheese: This is what makes the coating taste rich and savory instead of bland, and it helps the breading turn that beautiful golden brown color in the air fryer.
• Paprika: I use the sweet kind for a subtle warmth and color, but smoked paprika works if you want a deeper, almost barbecue like flavor.
• Garlic powder and onion powder: These two together create that classic savory base that tastes like comfort food without any effort.
• Salt and black pepper: Simple seasonings, but they pull everything together and make sure the chicken isn't underseasoned once it's cooked.
• Eggs and low fat milk: The milk thins out the egg just enough to make dipping smooth and even, and I always whisk them well so there are no streaks of yolk.
• Olive oil spray: A light misting on both sides is all you need to help the breading crisp up without adding much fat, and it keeps the coating from drying out.

Instructions

Preheat and Prep:

Turn your air fryer to 200 degrees Celsius and let it heat for three minutes while you get the chicken ready. Patting the strips dry with paper towels might seem fussy, but it makes all the difference in getting the coating to stick.

Set Up Your Breading Station:

Whisk the eggs and milk together in one shallow bowl, and mix the breadcrumbs, Parmesan, and all the spices in another. I like to line them up in order so I can move quickly without making a mess.

Coat the Chicken:

Dip each strip into the egg mixture first, letting any excess drip off, then press it into the breadcrumb mixture on both sides. Use your fingers to press gently so the coating really adheres and doesn't fall off during cooking.

Arrange and Spray:

Place the coated strips in a single layer in the air fryer basket, making sure they're not touching or overlapping. Give both sides a light spray with olive oil to help them turn crispy and golden.

Cook and Flip:

Air fry for ten to twelve minutes, flipping the strips halfway through so both sides get evenly browned. Check that the internal temperature hits 75 degrees Celsius before pulling them out, and serve them hot with whatever dipping sauce you love.

Pinterest

One evening I served these with a tangy honey mustard I'd mixed up on a whim, and my husband said it was the best chicken he'd had in months. It wasn't fancy, and it didn't take all day, but watching everyone reach for more made me realize that sometimes the simplest meals are the ones that stick with you. These strips have become our go to whenever we need something quick, satisfying, and just a little bit special.

Making Them Even Crispier

If you want that extra crunch, swap the regular breadcrumbs for panko and toast them in a dry skillet for a minute before mixing in the seasonings. I started doing this after a friend mentioned it, and the difference is noticeable, the coating gets this shattering crispness that's almost restaurant quality. Just watch them closely so they don't burn, because once they start browning they go fast.

Storing and Reheating Leftovers

These strips keep well in the fridge for up to three days, and I've found that reheating them in the air fryer at 180 degrees Celsius for about five minutes brings back most of the crispiness. Microwaving them will work in a pinch, but the coating goes soft and loses that satisfying crunch. If you're freezing them, lay them flat on a baking sheet first so they don't stick together, then transfer to a freezer bag once they're solid.

Flavor Variations to Try

I've experimented with adding different spices to the breading, and a pinch of cayenne or chili powder gives them a nice kick without overwhelming the kids. You can also try swapping the Parmesan for nutritional yeast if you're avoiding dairy, it adds a cheesy, nutty flavor that's surprisingly close to the original. One time I added dried Italian herbs to the breadcrumbs and served them with marinara, and it felt like a whole different dish.

• Try using crushed cornflakes mixed with the breadcrumbs for an extra crunchy texture that holds up beautifully in the air fryer.
• Marinate the chicken in buttermilk for an hour before breading if you have the time, it makes the meat incredibly tender and juicy.
• Serve with a variety of dipping sauces like ranch, barbecue, or sriracha mayo so everyone can customize their plate.

Pinterest

These chicken strips have become more than just a quick dinner in our house, they're proof that you don't need a deep fryer or hours of prep to make something everyone loves. I hope they become a staple in your kitchen too, because there's nothing quite like pulling a batch of golden, crispy strips out of the air fryer and watching them disappear in minutes.

Recipe FAQs

→ How do I prevent the coating from falling off during cooking?

Pat the chicken strips completely dry before coating, press the breadcrumb mixture firmly onto each strip, and allow them to rest for 2-3 minutes before air frying. The light oil spray also helps seal the coating.

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and provide extra juiciness. Adjust cooking time to 12-14 minutes, ensuring the internal temperature reaches 75°C (165°F).

→ What dipping sauces pair best with these chicken strips?

Honey mustard, ranch dressing, barbecue sauce, garlic aioli, or buffalo sauce all complement these strips beautifully. For a healthier option, try Greek yogurt-based dips.

→ 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 3-5 minutes to restore crispiness. Avoid microwaving as it makes them soggy.

→ Can I make these ahead and freeze them?

Absolutely. Freeze uncooked breaded strips on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Cook from frozen, adding 3-4 minutes to the cooking time.

→ What if I don't have an air fryer?

You can bake these in a conventional oven at 220°C (425°F) on a wire rack over a baking sheet for 15-18 minutes, flipping halfway through, until golden and cooked through.