Air Fryer Chicken Strips (Print version)

Golden crispy chicken strips with Parmesan breading, air fried for a healthier crunch in under 15 minutes.

# 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.
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 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 all the satisfying crunch of fried chicken without standing over a pot of bubbling oil.
  • The whole wheat breadcrumbs and Parmesan create a savory crust that tastes indulgent but keeps things lighter.
  • These cook in just 12 minutes, making them perfect for those nights when hunger hits hard and fast.
  • Kids and adults alike devour them, which means less negotiating at the dinner table.
02 -
  • Dont skip patting the chicken dry, I learned this the hard way when my first batch had breading that slid right off in sad clumps.
  • Flipping halfway through is not optional, the bottom side needs direct heat too or youll end up with one crispy side and one soggy disappointment.
  • If your strips are different sizes, the smaller ones will cook faster, so keep an eye on them and pull them early if needed.
03 -
  • Use a kitchen thermometer to check doneness, guessing can leave you with undercooked chicken or dried out strips.
  • Dont overcrowd the basket, good air circulation is what makes the breading crisp all over instead of steaming in spots.
  • Let the strips rest for a minute after cooking, it helps the juices redistribute so every bite stays moist.
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