Air Fryer Chicken Strips (Printable Version)

Healthier crispy chicken fingers with golden crunch and juicy center, made with minimal oil.

# What You 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 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

# How to Make:

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 eggs and low-fat milk together.
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 adhere.
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 -
  • Crispy outside, juicy inside, without heating your kitchen or dealing with hot oil splashes.
  • Comes together in 15 minutes of prep, then the air fryer does the real work while you step away.
  • High protein and genuinely tastes indulgent, so nobody feels like they're eating the healthy version.
02 -
  • Patting the chicken dry truly is non-negotiable, not just a suggestion, because moisture trapped under the breading creates steam instead of that satisfying crunch.
  • Turning them halfway through cooking is the difference between one side golden and the other pale, so set a phone reminder if you need one.
03 -
  • Freezing coated strips on a baking sheet before air frying means you can cook them straight from frozen, adding just 2 to 3 minutes and having emergency dinner ready whenever you need it.
  • A meat thermometer is your best friend here because it removes all guessing about doneness, and you'll never serve undercooked chicken again.
Go Back