Air Fryer Chicken Strips

My air fryer sat untouched for weeks until a weeknight hunger strike from my kids forced me to figure it out. I grabbed chicken breasts from the fridge, tossed together some breadcrumbs and spices, and crossed my fingers. Twelve minutes later, the kitchen smelled like a diner, and those golden strips disappeared before I could plate them. That machine hasnt collected dust since.

I started making these on Sunday afternoons when my sister would stop by with her toddler. Wed sit at the counter, dipping strips into ketchup and honey mustard, while he giggled at the crunch sounds. She told me once that her son asked for my chicken fingers by name, and I felt like Id won a Michelin star. Its funny how something so simple can become a tradition.

Ingredients

• Boneless, skinless chicken breasts (500 g): Pat them completely dry before breading or the coating slides right off, a lesson I learned after my first soggy batch.
• Whole wheat breadcrumbs (75 g): They add a nutty flavor and hold up better than white breadcrumbs, though panko makes them even crunchier if youre feeling fancy.
• Grated Parmesan cheese (30 g): This is the secret to that savory, golden crust that makes people ask what you did differently.
• Paprika (1 tsp): Adds a subtle sweetness and that beautiful color you see on the best fried chicken.
• Garlic powder and onion powder (1/2 tsp each): The dynamic duo that makes everything taste like you spent hours on it.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Season generously, the breading needs it to shine.
• Eggs (2 large) and low fat milk (2 tbsp): The glue that holds your breading on through the heat, whisk them well until no streaks remain.
• Olive oil spray: Just a light mist on each side makes the difference between pale and golden perfection.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Get the air fryer ready:

Preheat your air fryer to 200°C (400°F) for about 3 minutes. This step ensures the chicken starts crisping immediately instead of steaming.

Prep the chicken:

Cut the chicken breasts into even strips, about the width of two fingers. Pat each piece completely dry with paper towels so the egg mixture sticks properly.

Set up your breading station:

Whisk eggs and milk together in one shallow bowl until smooth. In another bowl, mix breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper until evenly combined.

Coat the strips:

Dip each chicken strip into the egg mixture, letting excess drip off, then press it into the breadcrumb mixture, coating all sides. Gently press the crumbs onto the chicken so they adhere well.

Arrange and spray:

Place the coated strips in a single layer in the air fryer basket, making sure they dont overlap. Lightly spray both sides with olive oil for that golden finish.

Air fry to perfection:

Cook for 10 to 12 minutes, flipping halfway through, until the strips are golden brown and the internal temperature hits 75°C (165°F). Serve them hot with your favorite dipping sauce.

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One evening, I made a double batch for a neighbor recovering from surgery. She texted me later saying her kids fought over the last strip, and she hadnt seen them that excited about dinner in months. I realized then that these werent just chicken strips, they were little messengers of care. Food has a way of saying what words cant.

Choosing the Right Chicken

I always go for chicken breasts because theyre lean and cook evenly, but thighs work too if you prefer a juicier bite. Cut the strips roughly the same size so they finish cooking at the same time. If your breasts are thick, slice them horizontally first to create thinner pieces that cook faster and stay tender.

Making It Your Own

Once you nail the basic recipe, the fun begins. Ive stirred in chili powder and cayenne for a spicy version, swapped Parmesan for nutritional yeast when my dairy free friend visited, and even used crushed cornflakes when I ran out of breadcrumbs. Each tweak taught me that this recipe is more forgiving than it looks. Dont be afraid to play around with what you have in the pantry.

Serving and Storing

These strips are incredible fresh out of the air fryer, but they also reheat like a dream. I store leftovers in an airtight container in the fridge for up to three days, then pop them back in the air fryer at 180°C (350°F) for 3 to 4 minutes. They crisp right back up as if you just made them. Pair them with a simple salad, roasted veggies, or sweet potato fries for a complete meal that feels indulgent but isnt.

• Serve with ranch, honey mustard, BBQ sauce, or sriracha mayo for dipping
• Pack them in lunchboxes with a small container of sauce and carrot sticks
• Double the batch and freeze uncooked breaded strips on a tray, then transfer to a freezer bag for quick future meals

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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These chicken strips have become my answer to so many dinnertime dilemmas, quick, satisfying, and loved by everyone who tries them. I hope they bring as much ease and joy to your table as theyve brought to mine.

Ask About This Recipe

→ Can I use frozen chicken strips?

It's best to use fresh or fully thawed chicken for even cooking and proper breading adhesion. If using frozen, thaw completely and pat dry before coating.

→ How do I prevent the coating from falling off?

Ensure chicken is thoroughly dried before dipping. Press the breadcrumb coating firmly onto each strip and let them rest for 5 minutes before air frying to help the coating set.

→ What dipping sauces pair well with these chicken strips?

Honey mustard, ranch dressing, barbecue sauce, buffalo sauce, or garlic aioli all complement these chicken strips beautifully. Choose based on your flavor preference.

→ Can I make these ahead of time?

You can bread the chicken strips up to 4 hours in advance and refrigerate until ready to cook. For best results, cook them fresh rather than reheating.

→ How do I store leftovers?

Store cooled chicken strips in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 180°C for 3-4 minutes to restore crispiness.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and will be slightly more tender. The cooking time may need to be increased by 1-2 minutes to ensure they reach 75°C internal temperature.