Air Fryer Chicken Strips

My daughter used to beg for fast food chicken strips every Friday night until I bought an air fryer on a whim. The first batch I made was too pale and soggy because I skipped the oil spray, thinking air frying meant no oil at all. But the second time, with a proper preheat and a light spritz, they came out so golden and crispy that she refused to believe they were homemade. Now Friday nights smell like paprika and melted Parmesan, and I haven't driven through a single drive-thru in months.

I served these at a birthday party last spring, set out in a basket lined with parchment paper next to three dipping sauces. Adults kept sneaking back to the table between conversations, and one friend asked if I'd ordered them from a caterer. When I admitted they came from my countertop air fryer, she took a photo of the recipe card I'd scribbled on. That moment made me realize how far a simple weeknight shortcut can go when it actually delivers on flavor.

Ingredients

• Boneless, skinless chicken breasts (500 g): I cut them into strips about the width of two fingers so they cook evenly and stay juicy inside while crisping outside.
• Whole wheat breadcrumbs (75 g): These add a nutty depth that regular breadcrumbs lack, and they brown beautifully without tasting dry or cardboard-like.
• Grated Parmesan cheese (30 g): This is the secret to that savory, slightly salty crust that makes each bite feel indulgent even though it's lightened up.
• Paprika (1 tsp): It gives a gentle warmth and a gorgeous amber color that makes the strips look restaurant-worthy straight out of the basket.
• Garlic powder and onion powder (1/2 tsp each): These bring a savory backbone without the hassle of mincing fresh aromatics, and they distribute evenly in the breading.
• Salt and black pepper (1/2 tsp and 1/4 tsp): I learned to season the breadcrumb mix generously because bland breading ruins even the juiciest chicken.
• Eggs (2 large) and low-fat milk (2 tbsp): Whisking milk into the eggs makes the coating stick better and creates a thinner, more even layer that crisps up instead of clumping.
• Olive oil spray: Just a few quick spritzes on each side is all you need to activate that golden crunch, a lesson I learned after my first pale, sad batch.

Instructions

Preheat your air fryer:

Set it to 200°C (400°F) and let it run empty for 3 minutes. This step makes a real difference in getting that immediate sizzle when the chicken hits the basket.

Prep the chicken:

Pat each strip completely dry with paper towels because any moisture will steam instead of crisp. Slice them evenly so they all finish cooking at the same time.

Set up your breading station:

Whisk eggs and milk together in one shallow bowl, then mix breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper in another. Keep one hand for wet and one for dry to avoid clumpy fingers.

Coat each strip:

Dip it first into the egg wash, letting the excess drip off, then press it gently into the breadcrumb mixture on both sides. A light press helps the coating stick without becoming too thick.

Arrange in the basket:

Lay the strips in a single layer with a little space between each one, then spray both sides lightly with olive oil. Crowding them leads to steaming, not crisping.

Air fry and flip:

Cook for 10 to 12 minutes, turning them halfway through with tongs so both sides get evenly golden. Check that the internal temperature hits 75°C (165°F) before pulling them out.

Serve immediately:

These are at their peak right out of the basket, still crackling and hot. Set them out with your favorite dipping sauce and watch them disappear.

Save Pin

One Tuesday evening, my son brought a friend home unexpectedly, and I had twenty minutes to get dinner on the table. I pulled chicken from the fridge, breaded it quickly, and had crispy strips ready just as they finished washing their hands. His friend ate four and asked his mom to make them at home, and my son grinned at me like I'd just performed magic. That's when I realized this recipe wasn't just easy, it was reliable enough to make me look like a confident cook even when I was winging it.

How to Get the Crispiest Crust

The trick is in the double coating and the spray. After pressing the breadcrumbs on, give each strip a light mist of olive oil on both sides before it goes into the basket. That oil activates the Parmesan and breadcrumbs, creating a texture that rivals anything deep fried. If you want even more crunch, swap in panko breadcrumbs, which have larger, airier flakes that shatter beautifully when you bite in.

Making It Work for Different Diets

I've made these dairy-free by swapping the Parmesan for nutritional yeast, which adds a cheesy, umami flavor without any milk. For gluten-free eaters, use certified gluten-free breadcrumbs and double-check your spice labels. The recipe is forgiving and adapts easily, so you can serve it to almost anyone without starting from scratch.

Serving and Pairing Ideas

These strips shine alongside a crisp green salad or roasted sweet potato fries for a balanced plate. I like setting out small bowls of honey mustard, ranch, and barbecue sauce so everyone can pick their favorite. If you're feeding a crowd, double the batch and keep the first round warm in a low oven while the second cooks.

• Try adding a pinch of chili powder or cayenne to the breadcrumb mix if you like a little heat.
• Leftover strips reheat beautifully in the air fryer at 180°C for 3 to 4 minutes, staying crispy instead of turning soggy.
• Kids love these cut into smaller nugget-sized pieces, which also cook a minute or two faster.

Save Pin

This recipe turned my air fryer from a dusty appliance into my most-used kitchen tool, and it made weeknight dinners feel a little less like a chore. I hope it does the same for you.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully. They may require an additional 2-3 minutes of cooking time due to their higher fat content, but they'll be incredibly juicy and flavorful.

→ How do I prevent the breading from falling off?

Pat the chicken completely dry before coating, press the breadcrumb mixture firmly onto each strip, and let them rest for 5 minutes before air frying. The light oil spray also helps seal the coating.

→ Can these chicken strips be frozen for later?

Absolutely. Freeze the breaded uncooked strips on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 3-5 minutes to the cooking time.

→ What dipping sauces pair best with these?

Honey mustard, ranch, BBQ sauce, and garlic aioli are all excellent choices. For a healthier option, try Greek yogurt mixed with herbs and lemon juice.

→ Do I need to flip the chicken strips during cooking?

Yes, flipping halfway through ensures even browning and crispiness on both sides. Use tongs to gently turn each strip after about 5-6 minutes of cooking.

→ Can I make these dairy-free?

Replace the Parmesan cheese with nutritional yeast for a cheesy flavor, and use a plant-based milk alternative in the egg wash. The texture and taste will remain delicious.