Save My daughter brought home a permission slip for a class trip, and in passing mentioned she wished I could pack her crispy chicken like the cafeteria does. That small comment stuck with me. I pulled out the air fryer the next afternoon, determined to prove homemade could be just as good, if not better. The smell of garlic and Parmesan filled the kitchen within minutes, and when she bit into that first golden strip, I saw her eyes widen. She didn't say much, just grabbed two more pieces before heading back to her homework.
I started making these on Sunday evenings when everyone needed something quick but comforting. My husband would wander into the kitchen, drawn by the scent, and ask if he could steal one before dinner. The kids would set the table without being asked, which felt like a small miracle. It became less about the chicken itself and more about the easy rhythm it brought to the end of our weekends.
Ingredients
- Boneless, skinless chicken breasts: I always pat them really dry before slicing, moisture is the enemy of a good crust, and cutting them into even strips means they all finish at the same time.
- Whole wheat breadcrumbs: They give a deeper, nuttier flavor than white breadcrumbs and hold up better under the air fryer heat without burning too quickly.
- Grated Parmesan cheese: Use the real stuff, not the powdery kind in a can, it melts into the coating and adds a golden, savory edge you can taste in every bite.
- Paprika: A little smokiness goes a long way here, it does not make things spicy but it does add warmth and a hint of color to the breading.
- Garlic powder and onion powder: These two work like a quiet background hum, rounding out the flavor without shouting about it.
- Salt and black pepper: Season the breading well, this is where most of the flavor lives, and under seasoning here means bland chicken no matter how crispy it gets.
- Eggs and low fat milk: The milk thins the egg just enough to coat evenly, and together they act like glue for all those delicious crumbs.
- Olive oil spray: A light mist on both sides is all it takes to help the coating turn golden and crispy, no need to drench them.
Instructions
- Preheat the air fryer:
- Set it to 200C (400F) and let it run for 3 minutes. This quick blast ensures the chicken starts cooking immediately and helps the breading crisp up fast.
- Prep the chicken:
- Pat each strip completely dry with paper towels, any lingering moisture will make the coating slide right off. Lay them out on a plate so they are ready to dip.
- Set up your dipping stations:
- Whisk the eggs and milk together in one shallow bowl until smooth. In another bowl, mix the breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper until evenly combined.
- Coat the chicken:
- Dip each strip first into the egg wash, letting any excess drip off, then press it gently into the breadcrumb mixture, turning to coat all sides. I like to use one hand for wet and one for dry to avoid clumpy fingers.
- Arrange in the basket:
- Lay the coated strips in a single layer in the air fryer basket, making sure they do not overlap. Lightly spray both sides with olive oil, this is what gives you that restaurant quality 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 75C (165F) before pulling them out.
- Serve immediately:
- These are best hot and crispy, straight from the basket. Set out your favorite dipping sauces and watch them disappear.
Save One evening my son asked if he could help coat the chicken, and I handed him the breadcrumb bowl. He pressed each strip in with such focus, tongue poking out slightly, determined to get every edge covered. When we sat down to eat, he announced to everyone that he made dinner, and I did not correct him. Watching him beam with pride over those crispy strips made the recipe feel like so much more than a weeknight shortcut.
Making Them Even Crispier
If you want an extra crunch, swap the regular breadcrumbs for panko, they have bigger, airier flakes that crisp up into something almost shattering. I also like to toast the panko in a dry skillet for a minute before mixing in the seasonings, it deepens the flavor and gives you a head start on that golden color. Just be careful not to let them burn, they go from toasted to charred in a blink.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though they rarely last that long in my house. When you are ready to reheat, pop them back in the air fryer at 180C (350F) for about 4 minutes, they will crisp right back up like they are fresh. Microwaving works in a pinch, but the coating turns soft and chewy, which is not quite the same magic.
Serving Suggestions
We love these with a simple honey mustard for dipping, but ranch, barbecue sauce, or even a tangy buffalo drizzle all work beautifully. Pair them with a crisp green salad or roasted sweet potato fries for a balanced plate that feels indulgent without the heaviness. Sometimes I tuck a few strips into a wrap with shredded lettuce and a squeeze of lemon, and it turns into an entirely different meal.
- Try sprinkling a little extra Parmesan on top right when they come out of the air fryer for an added hit of flavor.
- If you like heat, add a pinch of cayenne or chili powder to the breadcrumb mix.
- For a dairy free version, swap Parmesan with nutritional yeast and use a plant based milk.
Save These chicken strips have become one of those recipes I reach for without thinking, the kind that feels like a small victory every time. I hope they bring the same easy comfort to your table, and maybe even inspire a little helper or two along the way.
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully and will be even juicier. Adjust cooking time to ensure they reach an internal temperature of 75°C (165°F).
- → How do I prevent the breading from falling off?
Make sure to pat the chicken completely dry before coating, press the breadcrumbs firmly onto each strip, and avoid overcrowding the air fryer basket. The light spray of oil also helps seal the coating.
- → Can these be made ahead and reheated?
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 well with these strips?
Try honey mustard, ranch, barbecue sauce, or a tangy yogurt-based sauce. For a healthier option, Greek yogurt mixed with herbs and lemon juice works beautifully.
- → Can I freeze uncooked breaded chicken strips?
Yes, freeze them on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding 3-5 minutes to the cooking time.
- → How can I make these gluten-free?
Simply substitute the whole wheat breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal. Ensure all other ingredients are certified gluten-free.