Air Fryer Chicken Strips (Printable)

Golden crispy chicken strips with juicy centers, made healthier in the air fryer with minimal oil.

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts, cut into strips

→ Breading

02 - 3/4 cup whole wheat breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 tsp paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Wet Mix

09 - 2 large eggs
10 - 2 tbsp low-fat milk

→ For Air Frying

11 - Olive oil spray

# How-To:

01 - Set air fryer to 400°F and preheat for 3 minutes
02 - Pat chicken strips thoroughly dry with paper towels to remove excess moisture
03 - In a shallow bowl, whisk together eggs and low-fat milk
04 - In another bowl, combine breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper
05 - Dip each chicken strip into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing gently to ensure coating adheres
06 - Place coated strips in a single layer in the air fryer basket and lightly spray both sides with olive oil spray
07 - Cook for 10 to 12 minutes, turning strips halfway through, until golden brown and internal temperature reaches 165°F
08 - Transfer to serving plate and serve hot with preferred dipping sauce

# Expert Hacks:

01 -
  • You get all the crunch of deep fried chicken without standing over a pot of bubbling oil or dealing with the cleanup.
  • The whole wheat breadcrumbs and baked method mean you can feel good about serving this on a weeknight without any compromise on flavor.
  • These strips freeze beautifully, so you can double the batch and have a stash ready for those nights when dinner needs to happen in ten minutes.
02 -
  • If you skip drying the chicken, the breading will slide right off and you'll end up with sad, patchy strips that don't look or taste right.
  • Overcrowding the basket traps steam and turns the coating soggy instead of crispy, so cook in batches if you need to and keep the first batch warm in the oven.
  • Spraying the oil directly on the breading instead of the basket ensures even browning and prevents any bare spots from staying pale and soft.
03 -
  • Use a meat thermometer to check doneness instead of cutting into the strips, because once you slice them open all the juices run out and they dry up fast.
  • If your air fryer runs hot, start checking at the nine minute mark to avoid overcooking, because every model heats a little differently and you want juicy chicken, not cardboard.
  • Let the cooked strips rest for a minute or two before serving so the juices redistribute and the coating sets up firm and crispy.
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