Air Fryer Chicken Strips

My air fryer sat in the corner for months before I finally tried making chicken strips in it. Now those crispy golden batches have become our Friday night tradition, replacing takeout with something infinitely better.

Last winter when my youngest was going through a picky eating phase, these chicken strips were the only protein she would touch without complaint. Watching her go back for thirds made all the recipe testing worth it.

Ingredients

• Chicken breasts: Cutting them into uniform strips ensures even cooking, so some pieces do not dry out while others finish
• Whole wheat breadcrumbs: They add fiber and a nutty flavor that white breadcrumbs lack
• Grated Parmesan: This creates a savory crust and helps the breading cling to the chicken
• Paprika: Gives the chicken that appealing golden color and subtle smokiness
• Eggs and milk: The wet mixture is essential for the breading to stick properly
• Olive oil spray: Just enough to crisp everything without making it greasy

Instructions

Preheat your air fryer:

Getting it to 200°C (400°F) for 3 minutes ensures the chicken starts cooking immediately, sealing in juices

Prep the chicken:

Dry each strip thoroughly with paper towels so the egg mixture adheres properly

Make your dipping station:

Whisk the eggs and milk in one shallow bowl and mix all the dry ingredients in another

Coat each strip:

Dip chicken first into the egg mixture, then press it firmly into the breadcrumb blend to ensure an even coating

Arrange and spray:

Place strips in a single layer without overcrowding and give both sides a quick mist of olive oil

Cook to perfection:

Cook for 10 to 12 minutes, flipping halfway, until the chicken reaches 75°C (165°F) inside

Save

My husband still talks about the time I accidentally doubled the paprika and made these way too spicy. We laughed through dinner and learned to measure spices more carefully.

Getting Extra Crunch

Panko breadcrumbs are my secret for restaurant level crunch when I want to impress guests. The larger flakes create an irresistibly crispy texture that stays crunchy even after the chicken cools down.

Making Them Dairy Free

Nutritional yeast works surprisingly well as a Parmesan substitute, adding a savory umami flavor while keeping these completely dairy free. My sister in law is lactose intolerant and was thrilled to find she could still enjoy our Friday night tradition.

Serving Ideas

We pair these with sweet potato fries or a crisp green salad when we want a complete meal. The possibilities for sides and dipping sauces are endless.

• Honey mustard sauce is always a hit in our house
• Make a double batch and freeze extras for busy weeknights
• Try cutting chicken into nugget sizes for party appetizers

Save

These chicken strips have transformed our weeknight dinners from stressful to something we genuinely look forward to sharing together.

Recipe FAQs

→ How can I achieve extra crispy results?

For an even crispier coating, consider using panko breadcrumbs instead of regular whole wheat breadcrumbs.

→ Can this be made dairy-free?

Yes, to make this dairy-free, simply substitute the grated Parmesan cheese with an equal amount of nutritional yeast.

→ What are some good serving suggestions?

These pair wonderfully with a fresh green salad, homemade sweet potato fries, or your favorite dipping sauces like honey mustard or BBQ.

→ How can I add a spicy kick to the chicken?

To introduce some heat, mix a quarter to half teaspoon of chili powder or cayenne pepper into the breadcrumb mixture.

→ What's the best way to ensure the chicken is fully cooked?

Always check that the internal temperature of the thickest part of the chicken reaches 75°C (165°F) using a meat thermometer. The chicken should also be golden brown.

→ Can I prepare the chicken strips ahead of time?

You can coat the chicken strips in the breading mixture a few hours in advance and keep them refrigerated. Air fry just before serving for best results.