Air Fryer Chicken Strips

My air fryer sat unused for weeks until a weeknight craving for chicken strips finally pushed me to try it. I was skeptical that anything cooked with so little oil could actually taste crispy, but that first bite changed everything. The coating shattered with a satisfying crunch while the chicken inside stayed impossibly juicy. Now these strips have become my go-to when I want comfort food without the guilt. They cook so fast that I sometimes make them twice in one week.

I made these for my nephew's birthday dinner last spring, doubling the batch and setting out four different dipping sauces. Watching a table full of picky eaters reach for thirds told me everything I needed to know. Even my sister, who usually turns her nose up at anything healthy, asked for the recipe. That night they disappeared so fast I barely got two for myself. It was the kind of cooking win that makes you want to text everyone you know.

Ingredients

• Boneless, skinless chicken breasts (500 g): The lean protein base that stays tender when you cut it into even strips, and patting them dry before breading makes all the difference in getting that coating to stick.
• Whole wheat breadcrumbs (75 g): They add a nutty flavor and better texture than white breadcrumbs, plus they crisp up beautifully in the air fryer without any sogginess.
• Grated Parmesan cheese (30 g): This is the secret ingredient that makes the coating taste rich and savory, and it helps the crust turn golden brown faster.
• Paprika (1 tsp): Adds a subtle sweetness and that gorgeous color you want on crispy chicken, without any heat.
• Garlic powder (1/2 tsp): Brings a mellow garlic flavor throughout the coating that tastes way better than fresh garlic, which can burn in the air fryer.
• Onion powder (1/2 tsp): It gives a savory backbone that rounds out all the other spices without being obvious.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Essential for bringing out all the flavors, and I learned not to skip the pepper because it adds a gentle warmth.
• Eggs (2 large): They create the sticky layer that holds the breadcrumb coating on through all that air fryer circulation.
• Low-fat milk (2 tbsp): Thins the egg mixture just enough to make dipping smooth and even, and it helps the coating go further.
• Olive oil spray: A light mist on both sides is all you need to trigger that golden, crispy finish without deep frying.

Instructions

Preheat your air fryer:

Set it to 200°C (400°F) and let it run empty for 3 minutes. This step ensures your chicken starts cooking immediately when it hits the basket, which helps lock in moisture.

Prep the chicken:

Cut your chicken breasts into even strips, then pat them completely dry with paper towels. Any moisture left on the surface will make the breading slide off, which I learned the messy way.

Set up your wet station:

Whisk the eggs and milk together in a shallow bowl until smooth. The milk makes the mixture easier to work with and less gloppy.

Mix your breading:

Combine breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper in another shallow bowl. Give it a good stir so every piece of chicken gets an even coating of flavor.

Coat the chicken:

Dip each strip first into the egg mixture, letting any excess drip off, then press it firmly into the breadcrumb mix on both sides. I use one hand for wet and one for dry to avoid breading my fingers.

Arrange in the basket:

Place the coated strips in a single layer in your air fryer basket, making sure they don't touch or overlap. Lightly spray both sides with olive oil spray, which is what turns them golden.

Cook and flip:

Air fry for 10 to 12 minutes, flipping the strips halfway through with tongs. They are done when the coating is deep golden brown and the internal temperature hits 75°C (165°F).

Serve immediately:

Pull them out while they are still crackling hot and serve with your favorite dipping sauce. They taste best in the first few minutes, when the coating is at peak crispiness.

Save

The first time I served these at a casual dinner party, I watched my friend reach for her phone mid-bite to photograph them. She said they tasted like the chicken strips she used to get at diners as a kid, but better. We ended up sitting around the kitchen island, dipping and talking, until the plate was empty and the conversation had stretched past midnight. Sometimes the simplest recipes create the best evenings.

Making Them Your Own

Once you have made these a few times, the breading becomes a blank canvas for flavor experiments. I have stirred in everything from smoked paprika to dried herbs, and each version brought something new. One night I added a teaspoon of chili powder and a pinch of cayenne, and they came out with just enough heat to make everyone reach for water between bites. My favorite twist so far is swapping half the breadcrumbs for crushed cornflakes, which gives an even louder crunch. You can also use chicken thighs if you prefer darker meat, just add a minute or two to the cooking time.

Serving and Pairing Ideas

These chicken strips work with almost anything you have on hand, which is why they have saved so many of my lazy weeknights. I love serving them over a big green salad with ranch dressing, or alongside roasted sweet potato wedges for a complete meal. They also make fantastic wraps when you tuck them into a tortilla with lettuce, tomato, and a drizzle of honey mustard. For dipping sauces, I rotate between classic ketchup, barbecue sauce, honey mustard, and a spicy mayo made with sriracha. Kids seem to love them with ketchup, while adults often go for something with more kick.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though they rarely last that long in my house. When I reheat them, I always use the air fryer again at 180°C (350°F) for about 4 minutes, which brings back most of that original crispiness. Microwaving makes them rubbery and sad, so I avoid it entirely. You can also freeze the cooked strips in a single layer on a baking sheet, then transfer them to a freezer bag once solid. They reheat from frozen in about 8 minutes, which is perfect for those nights when you need dinner fast.

• Always let them cool completely before storing to prevent sogginess from trapped steam.
• If you are meal prepping, keep the dipping sauces separate until serving time.
• Reheat only what you plan to eat, they lose crispiness with each round in the air fryer.

Save

Every time I pull a batch of these golden strips from the air fryer, I am reminded that healthy cooking does not have to feel like a sacrifice. They prove that with the right technique, you can have all the flavor and none of the regret.

Recipe Questions & Answers

→ How do I prevent the chicken strips from being dry?

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 and proper coating help seal in moisture during cooking.

→ Can I make these chicken strips ahead of time?

Yes, you can bread the chicken strips up to 4 hours in advance and refrigerate them uncovered. This actually helps the coating adhere better. Cook them fresh when ready to serve for the best texture.

→ What dipping sauces pair well with these chicken strips?

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

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and often stay even juicier. They may need an extra 1-2 minutes of cooking time due to their higher fat content.

→ How do I store and reheat leftovers?

Store cooled chicken 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.

→ What if I don't have an air fryer?

You can bake these in a regular oven at 220°C (425°F) on a wire rack over a baking sheet for 15-18 minutes, flipping halfway through. Spray with oil for better browning.