American · 400°F · 24 min
Air Fryer Chicken Wings
Dry-brined flats and drums with shatter-crisp skin: the base wing page before Buffalo or honey garlic.
Air Fryer Chicken Strips
Homemade chicken strips without a vat of oil. A simple flour-egg-breadcrumb coat and a hot basket give you the crunch people want from tenders, with a thermometer check so the meat stays juicy. Serve with ketchup, honey mustard or ranch.
Even strips cook evenly
Cut breast into strips about the same thickness so thin ends do not dry out before thick ones finish. Pat dry before breading so the coat sticks.
Mist the crumbs
A light oil spray on the breaded strips is what browns the coating in an air fryer. Skip it and the crumbs stay pale and dusty.
Dip on the side
Sauce in the basket softens the crust. Keep dips in bowls and serve the strips hot from the basket.
Air Fryer Chicken Strips
Prep 15 min · Cook 14 min · Total 29 min · 4 servings
Crowding. One layer only. Crowded strips steam and the breading stays soft.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Bread the chicken
Pat the chicken strips dry. Season with salt, pepper and garlic powder.
Set up three bowls: flour, beaten eggs and panko mixed with paprika. Coat each strip in flour, then egg, then panko, pressing so the crumbs stick.
Chicken strips coated in panko breadcrumbs
Air fry
Preheat the air fryer to 380°F (193°C). Arrange strips in a single layer and mist both sides with oil.
Breaded chicken strips in the air fryer basket Cook 7 minutes. Flip, mist again and cook 5-7 minutes more until the coating is deep gold and the thickest strip reads 165°F (74°C).
Rest 2 minutes. Serve hot with dipping sauces on the side.
