Save to Pinterest My daughter used to refuse chicken unless it came from a fast-food box. One weeknight I swapped the deep fryer for the air fryer, tossed some strips in a simple coating, and watched her eyes light up at the crunch. She didn't notice the difference, but I did, less grease on my hands, less guilt on my mind. Now these strips are our weeknight shortcut when everyone's hungry and I'm too tired to argue about vegetables.
I made these for a friend's kid who claimed he hated homemade food. He ate four strips before asking if there were more. His mom shot me a look that said part gratitude, part disbelief. It's funny how a golden crust and a little Parmesan can win over even the pickiest eater.
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Ingredients
- Boneless, skinless chicken breasts (500 g): The lean canvas for all that crispy coating, slice them evenly so they cook at the same rate and no one gets a dry piece.
- Whole wheat breadcrumbs (75 g): They add a nutty depth and just enough texture without feeling heavy, press them on firmly so they don't fall off mid-cook.
- Grated Parmesan cheese (30 g): This is the secret to that savory, almost cheesy crust that makes you reach for another strip.
- Paprika (1 tsp): A gentle warmth and a pop of color, it doesn't scream spice but it definitely whispers flavor.
- Garlic powder (1/2 tsp): Because garlic makes everything better, and powder distributes more evenly than fresh in a breading.
- Onion powder (1/2 tsp): Adds a subtle sweetness and rounds out the savory notes without any sharp bite.
- Salt (1/2 tsp) and black pepper (1/4 tsp): The foundation, taste your breading mix before you start and adjust if needed.
- Eggs (2 large) and low-fat milk (2 tbsp): The glue that holds the breading on, whisk them well so the coating sticks evenly.
- Olive oil spray: Just a light mist to help the breadcrumbs turn golden and crispy, no pooling or soaking required.
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Instructions
- Preheat and Prep:
- Turn your air fryer to 200°C (400°F) and let it warm up for 3 minutes while you pat the chicken strips completely dry with paper towels. Any moisture will make the breading slide right off, so take your time here.
- Set Up Your Dipping Stations:
- Whisk eggs and milk together in one shallow bowl until smooth, then mix breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper in another. Line them up assembly-line style so you're not fumbling with eggy fingers.
- Coat Each Strip:
- Dip a chicken strip into the egg mixture, let the excess drip off, then press it into the breadcrumb mix on both sides. Give it a gentle squeeze so the coating really sticks, then set it aside and repeat with the rest.
- Arrange and Spray:
- Lay the coated strips in a single layer in the air fryer basket, leaving a little space between each one for air to circulate. Spritz both sides lightly with olive oil spray, this is what gives you that restaurant-style crunch.
- Cook and Flip:
- Air fry for 10 to 12 minutes, flipping the strips halfway through so both sides get evenly golden. Check that the internal temperature hits 75°C (165°F) before pulling them out, juicy inside, crispy outside.
- Serve Immediately:
- Transfer the strips to a plate and serve them hot with your favorite dipping sauce, ranch, honey mustard, or even a spicy sriracha mayo. They're best eaten right away while the coating is still crunchy.
Save to Pinterest One evening my husband grabbed a strip straight from the basket and did a little victory dance in the kitchen. He said it tasted like the chicken tenders from his childhood, but somehow better. That's when I knew this recipe was a keeper.
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Making Them Your Own
Swap the whole wheat breadcrumbs for panko if you want an even lighter, airier crunch. Add a pinch of chili powder or cayenne to the breading if your family likes heat. For a dairy-free version, replace the Parmesan with nutritional yeast, it gives a cheesy flavor without the lactose. I've also tossed in dried herbs like oregano or thyme when I'm feeling fancy.
What to Serve Alongside
These strips pair beautifully with a crisp green salad, some oven-roasted sweet potato fries, or even a pile of steamed broccoli for the nights you're trying to sneak in more veggies. My kids love dipping them in ketchup, but I'm partial to a tangy yogurt-based ranch or a spicy chipotle mayo. Keep it simple or go all out with a full spread, either way, they'll disappear fast.
Storage and Reheating
Leftovers (if there are any) can be stored in an airtight container in the fridge for up to three days. Reheat them in the air fryer at 180°C (350°F) for about 5 minutes to bring back that crispy coating, the microwave will make them soggy. You can also freeze the cooked strips for up to a month, just thaw and reheat the same way.
- Freeze uncooked breaded strips on a tray, then transfer to a freezer bag for easy future dinners.
- Double the batch and keep half frozen so you always have a quick meal on hand.
- Label everything with the date so you know what to use first.
Save to Pinterest These chicken strips turned our weeknight dinners around, no more guilt, no more grease, just happy faces and empty plates. Give them a try and see how fast they become your go-to.
Recipe FAQs
- → What temperature should I set my air fryer to?
Preheat your air fryer to 200°C (400°F) for optimal crispiness. This high temperature ensures a golden, crunchy coating while keeping the chicken juicy inside.
- → How do I know when the chicken strips are fully cooked?
The chicken is done when the internal temperature reaches 75°C (165°F) and the coating is golden brown. This typically takes 10-12 minutes, flipping halfway through cooking.
- → Can I make these chicken strips gluten-free?
Yes, simply substitute the whole wheat breadcrumbs with gluten-free breadcrumbs or panko. The coating will still crisp up beautifully in the air fryer.
- → Do I need to flip the chicken strips during cooking?
Yes, flip the strips halfway through the cooking time to ensure even browning on both sides. This helps achieve that perfect golden crunch all around.
- → Can I prepare these chicken strips ahead of time?
You can bread the chicken strips in advance and refrigerate them for up to 4 hours before air frying. This actually helps the coating adhere better during cooking.
- → What dipping sauces pair well with these chicken strips?
Popular options include honey mustard, ranch dressing, barbecue sauce, buffalo sauce, or a simple garlic aioli. Choose based on your flavor preferences.
