Air Fryer Chicken Strips (Printable version)

Crispy golden chicken strips with juicy centers, air fried with whole wheat breading and minimal oil.

# What You'll Need:

→ 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 first into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing gently to ensure adhesion.
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 - Serve hot with your favorite dipping sauce.

# Expert Advice:

01 -
  • You get that deep-fried crunch without the greasy cleanup or guilt that follows a traditional fry session.
  • The whole wheat breading with Parmesan adds a nutty, savory depth that keeps you reaching for just one more strip.
  • It cooks faster than preheating an oven, and you can make enough for the whole family in one go.
  • Leftovers reheat beautifully in the air fryer, staying crispy instead of turning into sad, soggy shadows.
02 -
  • Don't skip the oil spray, I tried it once to save calories and the breading stayed pale and papery instead of turning crispy and golden.
  • Overcrowding the basket traps steam and turns your strips soggy, so cook in batches if you need to and keep the first batch warm in a low oven.
  • If your breading falls off, it's almost always because the chicken wasn't dry enough or you didn't press the crumbs in firmly.
03 -
  • Use one hand for the wet mixture and one for the dry to avoid ending up with breading-caked fingers that slow you down.
  • If you want extra flavor, marinate the chicken strips in buttermilk for an hour before breading, it tenderizes the meat and adds a subtle tang.
  • Check the thickest strip with an instant-read thermometer, because air fryer temps can vary and overcooked chicken turns dry fast.
Return