Air Fryer Chicken Strips

My kids used to beg for fast food chicken strips until I started making these on weeknights. The air fryer changed everything, no greasy splatters, no deep frying mess, just golden, crunchy strips that disappear in minutes. I can throw these together while helping with homework, and honestly, they taste better than anything from a drive through. The smell alone gets everyone to the table without being asked twice. Now it is our go to when we need something quick, satisfying, and actually wholesome.

I made these for a family movie night once, and my sister in law kept asking what my secret was. There was no secret, just good seasoning and hot circulating air, but she swore they tasted like something from a restaurant. Watching everyone grab strip after strip, dipping into different sauces, laughing over the film, it hit me how food does not have to be fancy to feel special. Sometimes the simplest things become the best memories.

Ingredients

• Boneless, skinless chicken breasts (500 g): The lean star of the show, slice them evenly so they cook at the same rate and stay juicy inside.
• Whole wheat breadcrumbs (75 g): Adds heartiness and a nutty flavor, panko works too if you want extra crunch.
• Grated Parmesan cheese (30 g): This is where the savory magic happens, it crisps up beautifully and adds a salty umami punch.
• Paprika (1 tsp): Gives a warm color and subtle sweetness without any heat.
• Garlic powder (1/2 tsp): A must for that classic savory flavor, fresh garlic burns too easily in the air fryer.
• Onion powder (1/2 tsp): Deepens the flavor quietly, working in the background with the garlic.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Simple seasoning that lets everything else shine.
• Large eggs (2): The glue that holds the breading on, whisk them well so the coating sticks evenly.
• Low fat milk (2 tbsp): Thins the egg mixture just enough for a smooth, even dip.
• Olive oil spray: A light mist is all you need to get that golden, crispy finish without adding much fat.

Instructions

Preheat your air fryer:

Set it to 200°C (400°F) and let it heat for 3 minutes. This ensures the chicken starts crisping immediately when it hits the basket.

Prep the chicken:

Pat each strip completely dry with paper towels, any moisture will make the breading slide right off. Cut them into even strips so they cook through at the same time.

Set up your dipping stations:

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.

Bread the strips:

Dip each piece into the egg wash, let the excess drip off, then press it into the breadcrumb mixture on both sides. Really press it in so the coating sticks and does not fall off during cooking.

Arrange in the basket:

Lay the coated strips in a single layer without overlapping, they need space for air to circulate. Lightly spray the tops with olive oil, this is what makes them golden and crispy.

Cook and flip:

Air fry for 10 to 12 minutes, flipping halfway through so both sides get evenly browned. Check that the internal temperature hits 75°C (165°F) before pulling them out.

Serve immediately:

These are best hot and fresh, straight from the basket. Pair them with your favorite dipping sauce, ranch, honey mustard, barbecue, whatever makes you happy.

Save

One evening my youngest declared these better than nuggets, and my husband looked at me like I had just won a cooking competition. It was not about being the best cook, it was about making something that brought everyone together without stress or guilt. Food that tastes indulgent but leaves you feeling good is a rare thing, and these chicken strips nail it every single time.

Making Them Your Own

I have tried adding chili powder for a spicy version, and it was a hit with my husband who loves heat. You can swap the Parmesan for nutritional yeast if you are avoiding dairy, it still adds that cheesy, savory note. Sometimes I toss in a pinch of smoked paprika instead of regular, and the flavor gets a little deeper and more complex. Play around with the spices, this recipe is forgiving and welcomes your personal touch.

What to Serve Alongside

These strips are fantastic with a crisp green salad, something light to balance the richness. Sweet potato fries in the air fryer make it a full plate without much extra effort, just toss them in while the chicken rests. I have also served them with roasted veggies, coleslaw, or even just a big pile of steamed broccoli that the kids actually eat because the chicken is so good. Keep it simple, let the strips be the star.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat them in the air fryer at 180°C (350°F) for about 5 minutes, and they crisp right back up like they are fresh. Microwaving works in a pinch, but you will lose that crunch, so the air fryer is worth the extra minute.

• Let them cool completely before storing to avoid soggy breading from trapped steam.
• Freeze uncooked breaded strips on a tray, then transfer to a bag for up to a month, cook from frozen adding a few extra minutes.
• Pair leftovers with a wrap, some lettuce, and ranch for an easy next day lunch.

Save

These chicken strips prove that healthier does not mean boring or flavorless. They are proof that a little creativity and the right tool can turn a guilty pleasure into something you feel great about serving your family.

Recipe FAQs

→ How do I prevent the chicken strips from being dry?

Pat the chicken dry before coating and avoid overcooking. Use a meat thermometer to ensure the internal temperature reaches exactly 75°C (165°F). The egg and milk mixture helps keep the meat moist during cooking.

→ Can I make these chicken strips gluten-free?

Yes, simply substitute the whole wheat breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cornflakes. The rest of the ingredients remain the same, and the cooking method doesn't change.

→ Do I need to flip the chicken strips during cooking?

Yes, flipping the strips halfway through the cooking time ensures even browning and crispiness on both sides. Use tongs to gently turn them over at the 5-6 minute mark.

→ Can I prepare the breaded chicken strips ahead of time?

Absolutely. You can bread the chicken strips up to 4 hours in advance and refrigerate them on a plate covered with plastic wrap. This actually helps the coating adhere better during cooking.

→ 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. For a healthier option, try Greek yogurt mixed with herbs and lemon juice.

→ How do I store and reheat leftover chicken strips?

Store leftovers 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.