Save to Pins My air fryer sat on the counter for two weeks before I finally cracked the manual. I'd bought it on impulse, skeptical it could replace the satisfying sizzle of pan-frying. Then one Wednesday night, with chicken breasts defrosted and no desire to heat a vat of oil, I figured I had nothing to lose. The first batch came out so golden and absurdly crispy that I stood there eating one over the sink, barely believing I hadn't used a drop of frying oil. My partner walked in, grabbed one without asking, and declared it better than any restaurant version we'd tried.
I started making these every Sunday as meal prep, and my kids began requesting them for school lunches. They'd pack them cold with a little container of honey mustard, trading half with friends who were stuck with soggy sandwiches. One afternoon, my daughter came home and told me her teacher asked for the recipe. That's when I realized these strips had become more than a weeknight shortcut, they were the thing my family actually looked forward to.
Ingredients
- Boneless, skinless chicken breasts (500 g): I slice mine about 2 cm thick so they cook evenly and stay juicy, and patting them completely dry is the secret to getting the breading to stick without peeling off mid-cook.
- Whole wheat breadcrumbs (75 g): These bring a heartier texture and slightly nutty flavor that plain white crumbs just can't match, plus they crisp up beautifully with just a light spray of oil.
- Grated Parmesan cheese (30 g): This adds a salty, umami punch and helps the crust turn an even deeper golden brown, and I always use the real stuff, not the shelf-stable kind.
- Paprika (1 tsp): It gives a subtle smokiness and that gorgeous amber color without any heat, and I've learned smoked paprika takes it up a notch if you have it.
- Garlic powder and onion powder (1/2 tsp each): These create a savory base flavor that tastes complex without needing fresh aromatics, and they distribute more evenly through the breading than minced versions.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that lets the chicken and Parmesan shine, and I always taste the breadcrumb mix before coating to make sure it's punchy enough.
- Eggs (2 large) and low-fat milk (2 tbsp): The milk thins the egg just enough to create a thin, even coating that doesn't clump, and room temperature eggs mix more smoothly.
- Olive oil spray: A light mist on both sides is all you need to trigger that crispy, golden magic, and I use a refillable sprayer to control the amount.
Instructions
- Get the air fryer ready:
- Preheat your air fryer to 200°C (400°F) for about 3 minutes so the basket is hot when the chicken hits it. This jump-starts the crisping process and prevents sticking.
- Prep the chicken:
- Pat each strip completely dry with paper towels, pressing firmly to remove every bit of moisture. Wet chicken won't hold breading, and you'll end up with bald patches that steam instead of crisp.
- Set up your breading station:
- Whisk the eggs and milk together in one shallow bowl until smooth and pale yellow. In another bowl, mix the breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper until evenly combined.
- Coat each strip:
- Dip a chicken strip into the egg mixture, letting the excess drip off, then press it firmly into the breadcrumb mix, turning and patting so every surface is covered. Set each finished strip on a plate while you work through the rest.
- Arrange and spray:
- Lay the strips in a single layer in the air fryer basket, making sure they don't overlap or touch. Lightly spray the tops with olive oil, then get ready to flip them halfway through.
- Air fry to golden perfection:
- Cook for 10 to 12 minutes, opening the basket at the 6-minute mark to flip each strip with tongs and spray the second side. They're done when the crust is deep golden and the internal temperature hits 75°C (165°F).
- Serve immediately:
- Pull them out and let them rest for just a minute so the juices settle. Serve hot with your favorite dipping sauce, and watch them disappear.
Save to Pins 
Save to Pins One evening, I made a double batch for a casual dinner with friends, setting out four different dipping sauces like it was some kind of chicken strip tasting bar. We sat around the kitchen island, dipping and debating which sauce was best, and someone said it felt like the kind of meal that made you forget to check your phone. That night, I realized good food doesn't have to be complicated, it just has to bring people together and taste like you cared enough to make it right.
Making Them Your Own
I've swapped the whole wheat breadcrumbs for panko when I want an even lighter, airier crunch, and I've tried crushed cornflakes for a nostalgic, extra-crispy shell that reminds me of childhood dinners. You can replace the Parmesan with nutritional yeast if you're avoiding dairy, and it still delivers that savory, cheesy note without any funk. I've also tossed in a pinch of cayenne or chili powder when I'm in the mood for heat, and once I added a tablespoon of fresh lemon zest to the breadcrumbs, which gave the whole thing a bright, unexpected lift.
What to Serve Alongside
These strips pair beautifully with a crisp green salad dressed in tangy vinaigrette, which cuts through the richness and adds a fresh crunch. I've also served them with oven-baked sweet potato fries, and the sweetness plays off the savory breading in a way that feels indulgent but balanced. For dipping, I keep it simple with honey mustard, ranch, or a spicy aioli, but my kids prefer ketchup or barbecue sauce, and I've learned not to judge. Sometimes I'll make a quick coleslaw with a lime and cilantro dressing, and it turns the whole meal into something that feels just a little more special.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and I've found they reheat best in the air fryer at 180°C (350°F) for about 4 minutes, which brings back almost all of that original crunch. You can freeze cooked strips in a single layer on a baking sheet, then transfer them to a freezer bag once solid, and they'll stay good for up to two months. When you're ready to eat them, there's no need to thaw, just pop them straight into the air fryer and add a couple of extra minutes to the cooking time.
- Always let them cool completely before storing, or trapped steam will make the breading soggy.
- For meal prep, I sometimes freeze them uncooked after breading, then cook from frozen when I need a fast dinner.
- Label your freezer bags with the date and cooking instructions so future you doesn't have to guess.
Save to Pins 
Save to Pins These chicken strips have become my go-to whenever I need something that feels like comfort food but doesn't leave me sluggish afterward. They prove that you don't need a deep fryer or a pile of paper towels to get that perfect golden crunch, just a little heat, a good coating, and the willingness to trust a small countertop appliance.
Frequently Asked Questions
- → How do I ensure the chicken strips stay crispy?
Pat the chicken strips completely dry before coating, spray lightly with olive oil before cooking, and avoid overcrowding the air fryer basket. Flipping halfway through ensures even crisping on both sides.
- → Can I use frozen chicken for this dish?
It's best to use fresh or fully thawed chicken breasts. Frozen chicken contains excess moisture that prevents the breading from adhering properly and results in a soggy coating.
- → What dipping sauces pair well with these chicken strips?
Honey mustard, ranch dressing, buffalo sauce, barbecue sauce, or garlic aioli all complement the seasoned breading beautifully. For a healthier option, try Greek yogurt-based dips.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 75°C (165°F). The chicken should be golden brown on the outside with clear juices running when pierced.
- → Can I make these ahead of time?
You can bread the chicken strips up to 4 hours ahead and refrigerate them uncovered. For best results, cook them fresh. Leftovers can be reheated in the air fryer at 180°C for 3-4 minutes to restore crispiness.
- → What can I substitute for whole wheat breadcrumbs?
Panko breadcrumbs create extra crunch, crushed cornflakes add a sweet note, or almond flour works for a low-carb option. For gluten-free, use certified gluten-free breadcrumbs or crushed rice cereal.