Air Fryer Chicken Strips (Print View)

Golden crispy chicken strips with Parmesan breading, cooked to perfection in the air fryer with minimal oil.

# Ingredient List:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts, cut into strips

→ Breading

02 - 3/4 cup whole wheat breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 teaspoon paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Wet Mix

09 - 2 large eggs
10 - 2 tablespoons low-fat milk

→ For Air Frying

11 - Olive oil spray

# Directions:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Pat chicken strips dry with paper towels to remove excess moisture.
03 - In a shallow bowl, whisk together eggs and low-fat milk.
04 - In another bowl, combine breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper.
05 - Dip each chicken strip into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing gently to ensure breading adheres.
06 - Arrange coated strips in a single layer in the air fryer basket. Lightly spray both sides with olive oil spray.
07 - Cook for 10 to 12 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F.
08 - Transfer to serving dish and serve hot with your favorite dipping sauce.

# Expert Tips:

01 -
  • You get all the crunch of fried chicken without standing over a pot of bubbling oil or dealing with the cleanup.
  • The whole wheat breadcrumbs and Parmesan create this nutty, savory crust that tastes way more indulgent than it actually is.
  • Theyre ready in under half an hour, which means you can have real dinner on the table faster than delivery would arrive.
02 -
  • If you skip drying the chicken, the breading will peel off in sad little patches and youll end up with bare spots that never crisp.
  • Overcrowding the basket traps steam and turns the coating soft, so cook in batches if you need to and keep the first batch warm in a low oven.
03 -
  • Use a meat thermometer to check doneness instead of guessing, because overcooked chicken strips turn dry and lose all their appeal.
  • If youre making a big batch, keep the cooked strips warm in a 95 degree Celsius (200 degree Fahrenheit) oven on a wire rack so they stay crispy while you finish the rest.
Go Back