Air Fryer Chicken Strips (Printable)

Crispy breaded chicken strips with Parmesan coating, cooked to golden perfection in the air fryer with minimal oil.

# What You’ll 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 teaspoon paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Wet Mix

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

→ For Air Frying

11 - Olive oil spray

# How-To Steps:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Pat chicken strips 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 even adhesion.
06 - Arrange coated strips in a single layer in the air fryer basket. Lightly spray both sides with olive oil spray.
07 - Cook for 10 to 12 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F.
08 - Serve hot with your favorite dipping sauce.

# Expert Tips:

01 -
  • You get all the crispy satisfaction of fried chicken with barely any oil, so you can feel good about seconds.
  • They cook in just 12 minutes, which means dinner can be ready faster than ordering takeout.
  • The Parmesan adds a savory depth that makes these taste gourmet, not like something from a freezer bag.
  • Kids and adults both devour them, making weeknight meals so much easier.
02 -
  • Do not skip patting the chicken dry, wet chicken makes the breading slip right off and you will end up with bare spots.
  • Spraying the coated strips with oil is not optional, without it they stay pale and never get that satisfying crunch.
  • Overcrowding the basket traps steam and makes everything soggy, so cook in batches if you need to.
  • Flipping halfway through is essential for even browning, one side will stay soft if you forget.
03 -
  • Use panko breadcrumbs instead of regular for an even airier, crunchier coating that stays crisp longer.
  • Let the breaded strips sit on a wire rack for 5 minutes before air frying, it helps the coating set and stick better during cooking.
  • Check the thickest strip with a meat thermometer to be sure it has reached 75°C (165°F), guessing can lead to undercooked chicken.
  • Swap Parmesan for nutritional yeast if you need a dairy-free version, the savory flavor is surprisingly similar.
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