Crispy Air Fryer Chicken Strips Recipe – Quick & Easy

An Air Fryer Chicken Strips Recipe is a simple and healthy way to prepare crispy, golden chicken strips without the need for excessive oil. To make these delicious strips, start by cutting chicken breasts into strips and seasoning them with salt, pepper, garlic powder, and your favorite spices. In a shallow bowl, dip the chicken pieces into beaten eggs, then coat them in breadcrumbs or panko for an extra crunch. Preheat your air fryer to 375°F (190°C) and arrange the chicken strips in a single layer in the basket, ensuring they are not overcrowded. Cook for about 10-12 minutes, flipping halfway through for an even crispiness. Once done, you’ll have perfectly crispy chicken strips that are tender on the inside. Serve with your favorite dipping sauce, such as ranch or honey mustard, and enjoy a quick and tasty meal with minimal cleanup! This Air Fryer Chicken Strips Recipe is perfect for busy weeknights or a weekend treat.

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Crispy Air Fryer Chicken Strips Recipe – Quick & Easy, Healthy & Delicious

Air fryer chicken strips are the ultimate comfort food, delivering all the crispy, golden crunch of traditional fried chicken without the guilt. By using an air fryer, you can enjoy a healthier version of this classic dish with less oil but still packed with flavor. Perfect for a weeknight dinner, lunch, or even as a snack, these chicken strips are tender on the inside and wonderfully crispy on the outside. This recipe is simple to make and versatile enough to be paired with a variety of dipping sauces or sides, making it an ideal meal for both adults and kids alike.

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Nutrition

Before we dive into the recipe, it’s important to highlight how healthy these air fryer chicken strips can be. Since they are cooked with minimal oil, they are lower in fat and calories compared to deep-fried versions. Here’s an approximate breakdown per serving (based on 1 serving of 3 strips):

• Calories: 250–300
• Protein: 30g
• Fat: 10g
• Carbohydrates: 10g
• Fiber: 1g
• Sodium: 600mg
• Cholesterol: 70mg

The nutritional values can vary slightly depending on the specific ingredients used, such as the type of breadcrumbs or chicken breasts chosen.

Prep Time: 15 minutes
Active Time: 20 minutes
Resting Time: 5 minutes (optional, to allow the strips to cool slightly for the best crunch)
Total Time: 40 minutes
Cuisine: American
Course: Main Dish, Snack
Servings: 4 servings (3–4 strips per serving)

Equipment Needed

• Air fryer
• Shallow bowls or plates for dredging the chicken
• Tongs or a fork for handling the chicken
• Cooking spray (optional, for extra crispiness)
• Meat thermometer (optional, for checking internal temperature)

Ingredients

For the chicken strips:

• 1 lb (450g) boneless, skinless chicken breasts (about 3 medium-sized breasts)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (optional for extra flavor)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 1 ½ cups breadcrumbs (panko breadcrumbs are best for extra crunch)
• ½ cup grated Parmesan cheese (optional for added flavor)
• 1 tablespoon olive oil (or cooking spray for a lighter option)

For serving (optional):

• Dipping sauces such as ranch, honey mustard, or BBQ sauce
• Fresh parsley for garnish

Instructions

1. Prep the Chicken: Start by cutting the chicken breasts into strips. Aim for strips that are about 1 to 1 ½ inches wide. You can use a sharp knife to slice them, or you can ask your butcher to cut them into strips for you. The chicken pieces should be relatively uniform in size so they cook evenly.
2. Set Up the Dredging Station: In three separate shallow bowls or plates, set up your dredging stations:
   • In the first bowl, add the flour and season it with garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
   • In the second bowl, whisk the eggs together until well combined.
   • In the third bowl, place the breadcrumbs and Parmesan cheese (if using) and mix them together to ensure they are evenly combined.
3. Coat the Chicken Strips: Take each chicken strip and dip it into the flour mixture first, making sure to coat all sides. Shake off any excess flour. Then, dip the floured chicken into the beaten eggs, ensuring an even coating. Finally, roll the chicken in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick.
4. Preheat the Air Fryer: Preheat the air fryer to 400°F (200°C) for about 3–5 minutes. Preheating ensures that the chicken strips cook evenly and get crispy.
5. Arrange the Chicken Strips in the Air Fryer: Spray the air fryer basket with a light coating of cooking spray to prevent sticking. Arrange the chicken strips in a single layer in the basket. Make sure there’s a little space between each strip so that the hot air can circulate around them, resulting in a crispy texture.
6. Cook the Chicken Strips: Air fry the chicken strips at 400°F (200°C) for 10–12 minutes, flipping them halfway through the cooking time. The chicken should be golden brown and crispy on the outside. You can use tongs or a fork to flip the strips for even cooking.
7. Check for Doneness: To ensure that the chicken strips are fully cooked, you can check the internal temperature with a meat thermometer. The chicken should reach 165°F (74°C). If you don’t have a thermometer, simply cut into the thickest part of a strip to check for any pinkness inside—if it’s fully cooked, it will be white and juicy.
8. Rest and Serve: Once the chicken strips are cooked, remove them from the air fryer and place them on a plate. Let them rest for a few minutes. This helps the juices redistribute and enhances the crispiness of the breading.
9. Serve with Dipping Sauces: Serve your crispy air fryer chicken strips with your favorite dipping sauces, such as ranch, honey mustard, BBQ sauce, or even a spicy Sriracha mayo. Garnish with fresh parsley for a pop of color and extra flavor.

Tips for Perfect Chicken Strips

• Chicken Size: The size of the chicken strips can affect cooking time. If you cut the strips thicker, they may take a bit longer to cook, while thinner strips will cook faster. Just make sure to keep an eye on them to avoid overcooking.
• Breadcrumbs: Panko breadcrumbs work best in the air fryer, as they are light and crispy. You can use regular breadcrumbs if you prefer, but they may not get as crunchy.
• No Flour Clumps: Make sure to shake off the excess flour before dipping in the eggs. This helps prevent clumps that can make the breading soggy.
• Cooking in Batches: If you are making a large batch of chicken strips, don’t overcrowd the air fryer basket. It’s better to cook them in batches so they can crisp up properly.

Conclusion

This air fryer chicken strips recipe is an easy, healthier alternative to deep-frying while still delivering the crunchy, flavorful result everyone loves. With minimal oil, you get crispy, golden strips of chicken that are tender and juicy on the inside. Whether you’re serving them as a main dish, snack, or appetizer, these chicken strips are sure to please any crowd. So fire up your air fryer and enjoy a delicious, guilt-free version of this classic dish in no time!

FAQs

1. Can I use chicken thighs instead of chicken breasts? Yes, you can use boneless, skinless chicken thighs. Just keep in mind that the cooking time might be slightly different due to the thicker nature of chicken thighs compared to breasts.
2. Can I make these chicken strips gluten-free? Absolutely! Use gluten-free breadcrumbs and make sure the flour is also gluten-free to create a delicious gluten-free version of these chicken strips.
3. How can I reheat leftover chicken strips? To reheat, place the chicken strips back in the air fryer for 3-4 minutes at 375°F (190°C) until they are crispy again.

Enjoy your healthy, crispy chicken strips!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.