Save My kitchen smelled like a fast food restaurant, but better. The air fryer hummed on the counter while golden chicken strips tumbled inside, crisping up without a single drop of frying oil. I'd bought the machine on a whim during a January health kick, and these chicken strips became the reason it never got shoved into a cabinet. They turned out crunchier than I expected, juicy in the center, and my kids devoured them before I could even plate them properly.
I made these on a Tuesday night when I was too tired to think. My daughter set the table without being asked, which never happens, because she could smell them cooking. We ate them with ketchup and honey mustard, fingers messy, no one talking because we were all too busy chewing. That's when I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts (500 g): Pat them really dry before breading or the coating will slide right off, I learned that the messy way.
- Whole wheat breadcrumbs (75 g): They add a nutty flavor and a bit more texture than plain white breadcrumbs, plus they brown beautifully in the air fryer.
- Grated Parmesan cheese (30 g): This is the secret to that savory, restaurant style crust, don't skip it unless you absolutely have to.
- Paprika (1 tsp): Adds color and a mild sweetness that balances the garlic and onion.
- Garlic powder (1/2 tsp): A little goes a long way, it gives the breading that warm, familiar flavor.
- Onion powder (1/2 tsp): Works with the garlic to create a savory base that tastes more complex than it is.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season the breading itself so every bite has flavor, not just the chicken.
- Eggs (2 large) and low fat milk (2 tbsp): The milk thins the egg just enough to make dipping easier and the coating more even.
- Olive oil spray: A light mist on both sides is all you need to get that golden, crispy finish.
Instructions
- Preheat and Prep:
- Turn your air fryer to 200°C (400°F) and let it preheat for 3 minutes. While it warms up, pat your chicken strips 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. In another, mix the breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper until everything is evenly distributed.
- Coat the Chicken:
- Dip each strip first into the egg mixture, letting the excess drip off. Then press it into the breadcrumb mixture, coating all sides and pressing gently so the crumbs stick.
- Arrange and Spray:
- Lay the coated strips in a single layer in the air fryer basket, don't overlap them or they won't crisp evenly. Give both sides a light spray with olive oil.
- Air Fry to Golden Perfection:
- Cook for 10 to 12 minutes, flipping them halfway through with tongs. They're done when they're golden brown and the internal temperature hits 75°C (165°F), use a thermometer if you're unsure.
- Serve Immediately:
- Pull them out while they're still hot and crispy. Serve with ketchup, ranch, honey mustard, or whatever dipping sauce makes you happy.
Save The first time I served these at a playdate, the other mom asked if I'd ordered takeout. I told her it was homemade and air fried, and she didn't believe me until I showed her the basket. We stood in my kitchen eating the last few strips straight off the cooling rack, laughing because we couldn't wait for our kids to finish theirs.
Making Them Your Own
Swap the whole wheat breadcrumbs for panko if you want an even crunchier texture. Add a pinch of cayenne or chili powder to the breading if your family likes a little heat. I've also used nutritional yeast instead of Parmesan when my friend with a dairy allergy came over, and it still tasted rich and savory.
What to Serve Alongside
These strips pair beautifully with a simple green salad, roasted sweet potato fries, or even just a pile of carrot sticks. I like to set out a few dipping sauces, ketchup, ranch, barbecue, and let everyone choose their own adventure. It turns dinner into something a little more fun.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in the air fryer at 180°C (350°F) for about 4 minutes to bring back the crunch, the microwave will make them soggy.
- You can freeze uncooked breaded strips on a tray, then transfer to a freezer bag once solid.
- Cook from frozen by adding 3 to 4 extra minutes to the air frying time.
- Always check the internal temperature reaches 75°C (165°F) before serving.
Save These chicken strips have become my go to on nights when I need dinner to feel like a win without any fuss. They're proof that you don't need a deep fryer or a drive thru to make something this satisfying.
Recipe Q&A
- → How do I prevent the coating from falling off the chicken strips?
Pat the chicken strips completely dry before coating, as excess moisture prevents adhesion. Press the breadcrumb mixture firmly onto each strip after dipping in the egg wash. Let the coated strips rest for 2-3 minutes before air frying to help the coating set and bond to the chicken.
- → Can I make these chicken strips ahead of time?
Yes, you can bread the chicken strips up to 4 hours in advance and refrigerate them on a parchment-lined tray. For longer storage, freeze breaded strips in a single layer, then transfer to a freezer bag. Cook frozen strips directly in the air fryer, adding 3-4 minutes to the cooking time.
- → What temperature should the chicken reach for food safety?
The internal temperature of the chicken strips must reach 75°C (165°F) to ensure they're fully cooked and safe to eat. Use an instant-read meat thermometer inserted into the thickest part of a strip to verify doneness. The exterior should be golden brown when properly cooked.
- → Why spray the chicken strips with oil if using an air fryer?
A light mist of olive oil spray helps the breadcrumb coating achieve a golden, crispy texture similar to deep frying. Without it, the coating may remain pale and slightly dry. The minimal oil used still makes this a healthier option compared to traditional frying methods.
- → What dipping sauces pair best with these chicken strips?
Classic choices include honey mustard, ranch dressing, or barbecue sauce. For healthier options, try Greek yogurt-based ranch, sriracha mayo, or a tangy buffalo sauce. Sweet chili sauce or garlic aioli also complement the savory Parmesan coating beautifully.
- → Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and provide extra juiciness. Cut them into similar-sized strips for even cooking. Thighs may need an additional 1-2 minutes in the air fryer due to their slightly higher fat content, so check the internal temperature to ensure they reach 75°C.