Air Fryer Chicken Strips (Printable)

Golden crispy chicken strips with Parmesan coating, made healthier in the air fryer with 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

# Step-by-Step Guide:

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 eggs and low-fat milk together.
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 coating 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 - Serve hot with your favorite dipping sauce.

# Expert Tips:

01 -
  • You get that deep-fried texture and flavor without standing over a pot of bubbling oil or dealing with the cleanup afterward.
  • These cook so fast that you can have dinner on the table before the oven would even finish preheating for traditional baked chicken.
  • The Parmesan in the breading adds a savory depth that makes even picky eaters ask for seconds.
  • Leftovers reheat beautifully in the air fryer, staying crispy instead of turning sad and soggy like microwaved chicken.
02 -
  • Do not skip drying the chicken, even if you are in a rush, because moisture is the enemy of crispy breading and will leave you disappointed.
  • If your air fryer is small, cook the strips in batches rather than crowding them, or they will steam instead of crisp.
  • Check the internal temperature with a meat thermometer instead of guessing, because overcooked chicken turns dry and sad no matter how good the breading looks.
03 -
  • If you want an extra-thick crust, double-dip the chicken by repeating the egg and breadcrumb steps for a bakery-style coating.
  • Keep a spray bottle of olive oil handy instead of buying aerosol cans, because it is more economical and you control exactly how much oil you use.
  • Let the breaded strips rest on a wire rack for 5 minutes before air frying, which helps the coating set and stick better during cooking.
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