Air Fryer Chicken Strips (Printable)

Golden crispy chicken strips with Parmesan breadcrumb coating, perfectly cooked in the air fryer in just 27 minutes.

# 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 Make:

01 - Set air fryer to 400°F and preheat 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 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 halfway through, until golden brown and internal temperature reaches 165°F.
08 - Remove from air fryer and serve immediately with your preferred dipping sauce.

# Top Tips:

01 -
  • These taste like guilty pleasure food but pack 33 grams of protein per serving without the deep fryer mess.
  • The whole wheat breadcrumbs and Parmesan create a crust that stays crunchy even after sitting for a few minutes, which never happened with my oven-baked attempts.
02 -
  • Skipping the oil spray will leave you with pale, soft breading that tastes more steamed than fried, no matter how hot your air fryer runs.
  • Patting the chicken dry is non-negotiable because wet chicken creates steam pockets that prevent the coating from adhering and crisping properly.
03 -
  • Press the breadcrumbs gently but firmly onto each strip so they adhere during flipping, otherwise you'll lose half the coating in the basket.
  • Let the cooked strips rest on a wire rack for a minute instead of piling them on a plate, which traps steam and softens the bottom crust.
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