Air Fryer Chicken Strips

My youngest used to refuse chicken unless it came in nugget form from a drive-through window. One rainy Tuesday, I promised her crispy fingers if she'd help me coat them. We stood at the counter, egg dripping everywhere, breadcrumbs stuck to her fingertips, and she giggled every time I sprayed the olive oil. Twelve minutes later, the air fryer beeped and she declared them better than any restaurant. I've made these at least twice a week ever since.

I brought a platter of these to a potluck once, still warm in a towel-lined basket. A friend who swore she didn't like air fryer food ate four strips and asked for the recipe on the spot. Her husband later texted me a photo of their first batch with the caption, 'You've ruined takeout for us.' That's the kind of compliment that sticks with you.

Ingredients

• Boneless, skinless chicken breasts (500 g): I slice mine into even strips so they cook at the same rate, and patting them dry is the secret to getting the breading to actually stick instead of sliding off mid-flip.
• Whole wheat breadcrumbs (75 g): These add a nutty depth and a sturdier crust than white breadcrumbs, though panko works beautifully if you want an even airier crunch.
• Grated Parmesan cheese (30 g): This is what gives the coating that savory, almost cheesy-cracker flavor, and it helps the crust brown up gorgeously in the air fryer.
• Paprika, garlic powder, onion powder, salt, black pepper: I mix these right into the breadcrumbs so every bite has balanced seasoning, no bland spots.
• Eggs (2 large) and low-fat milk (2 tbsp): Whisking them together creates a sticky base that holds onto the breadcrumb mixture like glue.
• Olive oil spray: A light mist on both sides before cooking is all you need to mimic that deep-fried golden finish without the mess or calories.

Instructions

Preheat and Prep:

Set your air fryer to 200°C (400°F) and let it warm up for 3 minutes while you get the chicken ready. Pat each strip completely dry with paper towels, moisture is the enemy of crispy breading.

Set Up Your Breading Station:

Whisk the eggs and milk together in one shallow bowl, then combine the breadcrumbs, Parmesan, and all the spices in another. I like to line them up assembly-line style so I can coat each strip quickly without making a mess.

Coat the Chicken:

Dip each strip into the egg mixture first, letting any excess drip off, then press it firmly into the breadcrumb mixture on both sides. Don't be shy, really press those crumbs in so they stick.

Arrange and Spray:

Lay the coated strips in a single layer in the air fryer basket, making sure they don't overlap or touch. Give both sides a light spritz with olive oil spray to help them crisp up evenly.

Cook and Flip:

Air fry for 10 to 12 minutes, flipping them gently halfway through with tongs. They're done when they're golden brown and the internal temperature hits 75°C (165°F), I use an instant-read thermometer to be sure.

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The first time I served these alongside a big green salad and homemade honey mustard, my husband looked up mid-bite and said, 'This is what healthy should taste like.' It wasn't just about the chicken, it was the relief of knowing dinner could be quick, satisfying, and something the whole family actually wanted to eat. That moment made this recipe a permanent fixture in our rotation.

Dipping Sauce Ideas

I've tried these with everything from classic ketchup to sriracha mayo, but my favorite is a simple mix of Greek yogurt, Dijon mustard, and a drizzle of honey. It's tangy, creamy, and just sweet enough to balance the savory Parmesan crust. Sometimes I'll chop fresh dill into it if I'm feeling fancy.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though they rarely last that long in my house. To reheat, pop them back in the air fryer at 180°C (350°F) for about 4 minutes, they'll crisp up again like magic instead of turning soggy in the microwave.

Make It Your Own

This recipe is incredibly forgiving and loves a little customization. Swap the Parmesan for nutritional yeast if you're avoiding dairy, or add a pinch of cayenne to the breadcrumb mix if you like heat. I've also used this same breading method on fish fillets and zucchini sticks with equally crispy results.

• Try panko breadcrumbs for an even lighter, crunchier coating.
• Add a teaspoon of smoked paprika for a subtle smoky flavor.
• Serve with sweet potato fries and a side of ranch for the ultimate comfort meal.

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These chicken strips have become more than just a weeknight dinner in our house, they're proof that the crispiest, most crave-worthy comfort food doesn't need a deep fryer or a pile of guilt. Give them a try and watch them disappear.

Recipe FAQs

→ How do I prevent the breading from falling off?

Pat the chicken strips completely dry before coating, press the breadcrumbs firmly onto each piece, and let them rest for 2-3 minutes before air frying. The light oil spray also helps the coating adhere during cooking.

→ Can I make these ahead of time?

Yes, you can bread the chicken strips up to 4 hours in advance and refrigerate them on a parchment-lined tray. Cook directly from the refrigerator, adding 1-2 minutes to the cooking time.

→ What temperature should the chicken reach?

The internal temperature must reach 75°C (165°F) for food safety. Use an instant-read thermometer inserted into the thickest part of the strip to verify doneness.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and will be even juicier. Keep the same cooking time but check for the proper internal temperature.

→ How do I reheat leftover chicken strips?

Reheat in the air fryer at 180°C (350°F) for 3-4 minutes to restore the crispy texture. Avoid microwaving as it will make the coating soggy.

→ What are the best dipping sauces?

Classic choices include honey mustard, ranch, barbecue sauce, buffalo sauce, or a simple garlic aioli. For a healthier option, try Greek yogurt mixed with herbs and lemon juice.