There’s something about chicken strips that brings me back to my childhood—crispy on the outside, tender on the inside, and perfect for dipping in just about any sauce. But these days, I’m always looking for a healthier, quicker way to get that same golden crunch without deep-frying. That’s where the air fryer steps in. It’s my go-to kitchen hero for making crave-worthy comfort food with a lot less oil and mess.
These air fryer chicken strips have quickly become a weeknight favorite in my home. They’re made with simple ingredients, come together fast, and deliver that satisfying crispy coating we all love. Whether you’re feeding kids, meal-prepping for lunches, or whipping up a fun dinner with dipping sauces galore, this recipe is a total win. Let’s get into what you’ll need to make them!
What You Need To Make This Recipe
Chicken tenders or boneless chicken breasts: These are the star of the show. If using chicken breasts, slice them into uniform strips so they cook evenly. Chicken tenders are naturally the perfect size and shape, and they stay juicy in the air fryer.
All-purpose flour: This gives the chicken a dry surface that helps the egg and breadcrumbs stick better. It’s the first layer in the breading process, creating a nice base for that crispy outer coating.
Eggs: Beaten eggs act like glue between the flour and the breadcrumbs. They help bind everything together and ensure a thick, crunchy crust once the chicken is cooked.
Panko breadcrumbs: Panko is key for that extra-crispy texture. These Japanese-style breadcrumbs are flakier and lighter than traditional breadcrumbs, giving the strips a golden, airy crunch.
Garlic powder: Adds a subtle savory depth that makes the chicken strips taste like they came from your favorite diner. It blends beautifully into the breadcrumb coating.
Paprika: A touch of paprika gives the chicken a little warmth and color. You can use sweet or smoked paprika depending on your preference.
Salt & pepper: Don’t skip these! Seasoning each layer ensures your chicken isn’t bland. A little goes a long way, especially in the flour and breadcrumb mixes.
Cooking spray or a drizzle of oil: This helps the coating crisp up beautifully in the air fryer. It mimics the effect of deep frying—without all the oil.
Ingredients List
- 1 lb chicken tenders (or boneless chicken breasts, sliced into strips)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Cooking spray or 1 tbsp olive oil
How to Make Air Fryer Chicken Strips
Step 1: Prep the Breading Station
Set up three shallow bowls: one with flour (mixed with salt and pepper), one with the beaten eggs, and one with the panko, garlic powder, and paprika mixed together. This assembly line setup will make coating the chicken a breeze.
Step 2: Coat the Chicken
Dip each chicken strip first in the flour, making sure it’s fully coated. Then, dip it into the egg, and finally into the seasoned panko. Press the breadcrumbs on lightly to help them stick well.
Step 3: Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. This ensures the chicken starts cooking immediately and helps create that golden crisp exterior.
Step 4: Arrange and Cook
Place the breaded chicken strips in a single layer in the air fryer basket. Don’t overcrowd them—cook in batches if necessary. Spray lightly with cooking spray or brush with oil. Air fry for 10–12 minutes, flipping halfway through, until golden and the internal temperature hits 165°F (74°C).
Step 5: Serve and Enjoy
Let the chicken rest for a minute or two after cooking. Then serve them hot with your favorite dipping sauces—ranch, honey mustard, buffalo, or even sriracha mayo!
Tips for Making this Recipe
- Use uniform strips for even cooking. Try to slice the chicken into equal-sized pieces so no strip ends up undercooked or dried out.
- Don’t skip the spray! A light spritz of oil on the coated chicken is key to getting that crispy golden crust in the air fryer.
- Preheat your air fryer to get the best texture—this simple step makes a big difference.
- Double-dredge if you like it extra crispy: For an even crunchier crust, dip the chicken back into the egg and panko a second time.
- Add Parmesan to the breadcrumbs for a cheesy twist.
- Make it spicy by adding cayenne pepper or chili flakes to the breadcrumb mixture.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the air fryer for 3–4 minutes to bring back the crunch.
FAQs
Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a crispier result. Regular breadcrumbs work in a pinch but won’t be as airy and crunchy.
Can I freeze air fryer chicken strips?
Absolutely! Freeze them after cooking and cooling. Reheat in the air fryer at 375°F for about 8–10 minutes until hot and crispy.
Do I need to flip the chicken strips in the air fryer?
Yes, flipping halfway through ensures both sides get evenly golden and crispy.
What dipping sauces go well with these?
Classic ranch, honey mustard, barbecue sauce, spicy sriracha mayo, or even a garlic aioli are perfect for dipping!
Can I make these gluten-free?
You can! Just use gluten-free flour and gluten-free breadcrumbs or crushed rice cereal as a coating.