Save My daughter used to beg for fast food chicken strips every Friday night until I tried this recipe on a whim. The air fryer was gathering dust on the counter, and I figured it was worth a shot. When she took that first bite and her eyes went wide, I knew we'd stumbled onto something special. Now Friday nights smell like paprika and garlic instead of drive-thru grease. I haven't heard a request for takeout chicken in months.
I made these for a game night once, and they disappeared before halftime. My friend kept asking what restaurant I ordered from, and when I told her I made them in 27 minutes, she didn't believe me. The next week she texted me a photo of her own batch. That's when I realized this wasn't just dinner, it was the kind of recipe you pass along.
Ingredients
- Boneless, skinless chicken breasts (500 g): I always pat them really dry before starting because any moisture makes the breading slide right off, learned that the messy way.
- Whole wheat breadcrumbs (75 g): These give a heartier texture than white breadcrumbs, and I feel better serving them to my kids on a weeknight.
- Grated Parmesan cheese (30 g): This adds a salty, nutty depth that makes the coating taste almost cheesy-crispy, not just crunchy.
- Paprika (1 tsp): It brings a subtle smokiness and that golden-red color that makes them look like they came from a restaurant fryer.
- Garlic powder (1/2 tsp): I use this instead of fresh garlic in the breading so it toasts evenly and doesn't burn.
- Onion powder (1/2 tsp): It adds a background sweetness that balances the sharpness of the Parmesan.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple, but necessary to wake up all the other flavors in the coating.
- Large eggs (2) and low-fat milk (2 tbsp): This combo makes the breading stick like glue, and the milk keeps the egg from getting too thick.
- Olive oil spray: Just a light mist is all you need for that crispy, golden finish without drowning anything in oil.
Instructions
- Preheat Your Air Fryer:
- Set it to 200°C (400°F) and let it run empty for 3 minutes. This ensures even cooking from the second the chicken goes in.
- Prep the Chicken:
- Pat each strip completely dry with paper towels. Any wetness will steam the breading instead of crisping it.
- Set Up Your Dipping Stations:
- Whisk eggs and milk together in one shallow bowl. In another, mix breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper until evenly combined.
- Coat Each Strip:
- Dip a chicken strip into the egg mixture, let excess drip off, then press it into the breadcrumb mixture on both sides. Gently press so the coating really sticks.
- Arrange in the Basket:
- Lay the strips in a single layer without overlapping. Lightly spray both sides with olive oil for that golden finish.
- Air Fry:
- Cook for 10 to 12 minutes, flipping halfway through. They're done when golden brown and the internal temperature hits 75°C (165°F).
- Serve Immediately:
- Pull them out while they're still sizzling hot. Pair with your favorite dipping sauce and watch them vanish.
Save The first time I served these with a simple green salad and homemade honey mustard, my husband looked up and said it felt like a treat, not a Tuesday. That's when I stopped thinking of air fryer meals as shortcuts and started seeing them as actual wins. Now these chicken strips show up at birthday dinners, picnic baskets, and lazy Sunday lunches.
How to Store and Reheat
I store leftovers in an airtight container in the fridge for up to three days. When I reheat them, I pop them back in the air fryer at 180°C (350°F) for about 4 minutes, and they crisp up almost like they're fresh. Microwaving makes them soggy, so I avoid that unless I'm truly desperate.
Flavor Variations to Try
Sometimes I swap the paprika for chili powder or add a pinch of cayenne when I want a little heat. My neighbor uses panko breadcrumbs and says the texture is even lighter and crunchier. You can also try nutritional yeast instead of Parmesan for a dairy-free version that still tastes cheesy and rich.
Serving Suggestions
These pair beautifully with sweet potato fries, a crunchy coleslaw, or even just a pile of carrot sticks. I've served them alongside mac and cheese for the kids and with a big garden salad for the adults. Dipping sauces make all the difference, honey mustard, ranch, barbecue, or even a spicy sriracha mayo all work perfectly.
- Try them with a squeeze of fresh lemon for a bright, zesty finish.
- Serve over a bed of mixed greens for a high protein salad bowl.
- Pack them in lunchboxes with a small container of ketchup, they travel well and kids love them cold too.
Save These chicken strips have become one of those recipes I don't even think about anymore, I just make them. They're easy, reliable, and always a hit, no matter who's at the table.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and provide extra juiciness. Adjust cooking time to 13-14 minutes to ensure they reach an internal temperature of 75°C (165°F).
- → How do I prevent the coating from falling off?
Pat the chicken completely dry before coating, press the breadcrumbs firmly onto each strip, and let them rest for 5 minutes before air frying. The light oil spray also helps the coating adhere during cooking.
- → Can I make these ahead and reheat them?
Absolutely. Store cooked strips in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 180°C (350°F) for 3-4 minutes to restore crispiness.
- → What dipping sauces pair best with these strips?
Honey mustard, ranch dressing, BBQ sauce, or garlic aioli all complement the Parmesan coating beautifully. For a healthier option, try Greek yogurt mixed with herbs and lemon juice.
- → Can I freeze uncooked breaded chicken strips?
Yes, arrange breaded strips on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding 3-4 minutes to the cooking time.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature reaches 75°C (165°F). The exterior should be golden brown and the juices should run clear when pierced.