Air Fryer Chicken Strips (Printer View)

Crispy breaded chicken strips with Parmesan coating, air fried to golden perfection with minimal oil.

# Components:

→ 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 tsp paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Wet Mix

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

→ For Air Frying

11 - Olive oil spray

# Method steps:

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 until well combined.
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 properly.
06 - Arrange coated strips in a single layer in the air fryer basket and lightly spray both sides with olive oil spray.
07 - Cook for 10-12 minutes, turning halfway through cooking, until golden brown and internal temperature reaches 165°F.
08 - Serve hot with your favorite dipping sauce.

# Expert Advice:

01 -
  • The chicken stays ridiculously moist inside while the exterior shatters when you bite it, no greasy aftertaste required.
  • Twelve minutes from basket to plate means dinner feels less like a production and more like a spontaneous choice.
  • Parmesan adds umami depth that makes these strips taste indulgent, even though they're actually good for you.
02 -
  • Overcrowding your air fryer basket is the main reason strips turn out uneven; the basket's effectiveness depends on hot air moving around each piece, not on quantity per batch.
  • Wet chicken breading falls apart, dry chicken strips don't absorb the egg mixture properly; the patting-dry step isn't optional, it's foundational.
03 -
  • If your breading seems dry after mixing, you've either used too much breadcrumb or your humidity is low; add one teaspoon of water and stir, not the other way around.
  • Freezing uncooked breaded strips is brilliant for those days when dinner inspiration arrives at 5 PM; add two minutes to cooking time directly from frozen and you have dinner in fourteen minutes total.
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