Air Fryer Chicken Strips (Printer-friendly)

Crispy golden chicken strips made healthier with the air fryer. Juicy inside, crunchy outside in just 27 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 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 even adherence.
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 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 -
  • Golden, crunchy coating that tastes indulgent but uses barely any oil, so you're not left feeling weighed down afterward.
  • Ready in under 30 minutes from raw chicken to your plate, which means weeknight dinners actually happen without stress.
  • High protein content that keeps you satisfied, making it work equally well for meal prep or feeding hungry kids.
02 -
  • Drying the chicken properly is non-negotiable, I learned this the embarrassing way by serving limp strips to guests and then figuring out where I went wrong.
  • Parchment paper or a light spray of oil on the basket prevents sticking better than you'd expect, and it saves cleanup time that you'll appreciate after dinner.
03 -
  • Use panko breadcrumbs if you want maximum crunch, they're lighter and create a more delicate crispy shell than whole wheat.
  • A meat thermometer is your best friend here, it takes the guesswork out of doneness and prevents either dry or undercooked chicken from ruining your meal.
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