Save to Pinterest My air fryer sat unused for months until a random Tuesday when I craved chicken strips but couldn't bring myself to deal with a pot of oil. I tossed some breaded chicken into the basket with low expectations, and twelve minutes later I was standing at the counter eating straight from the tray, shocked at how crispy they'd become. The kitchen stayed cool, there was no grease splatter on the stove, and I didn't feel weighed down afterward. That night changed how I thought about weeknight dinners. Now these strips show up at least twice a month, sometimes more when my nephew visits.
I made these for a small birthday gathering last spring, and they disappeared faster than anything else on the table. One friend kept asking what restaurant I'd ordered from, convinced I hadn't made them myself. When I showed her the air fryer basket still sitting on the counter, she laughed and took a photo of the recipe card I'd scribbled on. Two weeks later she texted me a picture of her own batch, golden and perfect. That's when I realized this recipe had become something worth sharing beyond my own kitchen.
Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before breading or the coating will slide right off during cooking, a lesson I learned after my first soggy attempt.
- Whole wheat breadcrumbs: They add a nutty depth and hold up beautifully to the air fryer's heat, creating that satisfying crunch without feeling heavy.
- Grated Parmesan cheese: This adds a salty, savory boost to the breading and helps it brown evenly, plus it smells incredible while cooking.
- Paprika: A little color and a hint of smoky sweetness, it makes the strips look as good as they taste.
- Garlic powder and onion powder: These two together create a flavor base that tastes like you spent way more time than you actually did.
- Eggs and low-fat milk: The milk thins the eggs just enough to coat evenly without clumping, making the breading process smoother.
- Olive oil spray: Just a light mist on each side is all you need to help the breading crisp up and turn that beautiful golden brown.
Instructions
- Preheat and Prep:
- Set your air fryer to 200°C (400°F) and let it run for 3 minutes while you get everything ready. Use paper towels to pat the chicken strips completely dry, moisture is the enemy of crispy breading.
- Set Up Your Breading Station:
- Whisk the eggs and milk together in one shallow bowl, then mix the breadcrumbs, Parmesan, and all the spices in another. Having both bowls side by side makes the process quick and keeps your hands from getting too messy.
- Coat the Chicken:
- Dip each strip into the egg mixture, let any excess drip off, then press it into the breadcrumb mixture on both sides. Gently press the crumbs onto the chicken so they stick, but don't squeeze or you'll compact the breading.
- Arrange and Spray:
- Lay the coated strips in a single layer in the air fryer basket, making sure they don't touch or overlap. Give both sides a light spray of olive oil, this is what makes them golden and crispy instead of pale and dry.
- Cook and Flip:
- Air fry for 10 to 12 minutes, flipping the strips halfway through so both sides get evenly crispy. They're done when the coating is golden brown and the internal temperature hits 75°C (165°F).
- Serve Immediately:
- Pull them out while they're still hot and serve with whatever dipping sauce you love. They're best enjoyed right away when the coating is at its crunchiest.
Save to Pinterest One evening my neighbor knocked on the door just as I pulled a batch from the air fryer, and I offered her one on a whim. She stood in my doorway eating it with her eyes closed, then asked if I could teach her how to make them. We spent the next hour in my kitchen, her laughing every time breadcrumbs scattered across the counter. She left with a plate of her own strips and a new confidence in her air fryer. Now we text each other photos whenever we make them, a small tradition that started over a random act of crispy chicken.
Choosing Your Dipping Sauces
I've tried these strips with everything from classic ketchup to spicy sriracha mayo, and they never disappoint. Honey mustard adds a sweet tang that balances the savory breading, while ranch keeps things familiar and comforting. Lately I've been mixing Greek yogurt with a little hot sauce and lime juice for a lighter, tangy dip that doesn't weigh you down. The beauty of these strips is they're a blank canvas for whatever flavor mood you're in. Sometimes I set out three different sauces and let everyone pick their favorite.
Making Them Your Own
If you want extra heat, toss a pinch of cayenne or chili powder into the breadcrumb mixture before coating the chicken. I've also swapped the Parmesan for nutritional yeast when cooking for a friend who avoids dairy, and the strips still came out beautifully golden and flavorful. Panko breadcrumbs create an even lighter, crunchier texture if you can find them. On nights when I'm feeling adventurous, I add a little smoked paprika or dried herbs like oregano and thyme. The recipe is forgiving and welcomes whatever tweaks match your taste.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though they rarely last that long in my house. When I reheat them, I pop them back in the air fryer at 180°C (350°F) for about 5 minutes to bring back that crispy coating. Microwaving will make them soggy, so it's worth the extra few minutes to use the air fryer again. If you want to meal prep, you can bread the strips ahead of time and keep them in the fridge for a few hours before cooking. Just remember to spray them with oil right before air frying, not earlier, or the breading can get gummy.
- Store cooked strips in a single layer with parchment between them to prevent sticking
- Freeze uncooked breaded strips on a tray, then transfer to a bag once solid for up to a month
- Cook frozen strips straight from the freezer, adding 3 to 4 extra minutes to the cooking time
Save to Pinterest These chicken strips have earned a permanent spot in my weeknight rotation, and I hope they do the same for you. There's something deeply satisfying about pulling golden, crispy chicken from the air fryer and knowing you made it happen in less than half an hour.
Recipe FAQs
- → How do I keep the chicken strips juicy while getting them crispy?
Pat the chicken completely dry before breading, and avoid overcooking. Use a meat thermometer to ensure they reach 75°C (165°F) internally. The air fryer's circulating heat creates crispiness while keeping the inside moist.
- → Can I make these chicken strips ahead of time?
Yes, you can bread the chicken strips up to 4 hours ahead and refrigerate them uncovered. This actually helps the coating adhere better. Cook them fresh when ready to serve for 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 with herbs and spices.
- → How do I prevent the breading from falling off during cooking?
Press the breadcrumb coating firmly onto each strip and let them rest for 5 minutes before air frying. The light oil spray also helps bind the coating. Avoid overcrowding the basket so air can circulate freely.
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work wonderfully and tend to be even more flavorful and forgiving if slightly overcooked. They may need an extra 1-2 minutes of cooking time.
- → How should I store and reheat leftovers?
Store cooled 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.