Air Fryer Chicken Strips (Printable)

Crispy golden chicken tenders made healthier in the air fryer with Parmesan breadcrumb coating 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

# How-To Steps:

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.
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 proper adhesion.
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 Suggestions:

01 -
  • You get that crispy, golden coating without heating a whole oven or standing over a skillet of oil.
  • The Parmesan in the breading adds a savory depth that makes these taste way more interesting than basic frozen fingers.
  • They cook fast enough that you can have dinner on the table before anyone starts getting hangry.
  • Leftovers reheat beautifully in the air fryer, staying crispy instead of turning into sad, rubbery strips.
02 -
  • If you skip patting the chicken dry, the breading will slide right off in sad, soggy patches no matter how carefully you coat them.
  • Don't overcrowd the air fryer basket or the strips will steam instead of crisp, cook them in batches if you need to.
  • Flipping halfway through is non negotiable, the bottom side won't brown properly without that turn.
03 -
  • Press the breading onto the chicken with a bit of pressure, it helps create a thicker, more even crust that won't fall off during cooking.
  • If your air fryer runs hot, start checking the strips at the 10 minute mark to avoid overcooking and drying them out.
  • Let the cooked strips rest on a wire rack for a minute instead of a plate so the bottom stays crispy and doesn't get soggy from trapped steam.
Go Back