Description
These crispy air fryer chicken breast strips are ready in 20 minutes with simple pantry ingredients. The double-dredge technique ensures a shatter-crunchy coating and juicy chicken every time.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika (regular or smoked)
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt (divided)
- Olive oil spray
- Honey mustard, ranch, or BBQ sauce (for dipping, optional)
Instructions
- Prep the chicken: Place chicken breasts on a cutting board. If thick (more than 1 inch), butterfly them in half horizontally. Cut into strips about 1-inch wide. Aim for uniform thickness. Optionally, pound strips to ½-inch thickness between plastic wrap.
- Set up dredging station: In first shallow bowl, combine flour with ½ teaspoon salt and ¼ teaspoon black pepper. In second bowl, beat eggs until uniform. In third bowl, mix panko breadcrumbs with garlic powder, paprika, onion powder, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
- Dredge the chicken: Working one strip at a time, coat in flour (shake off excess), dip in egg wash (let excess drip off), then press into panko mixture until fully covered. Place breaded strips on a plate or baking sheet. Let rest for 5-10 minutes.
- Preheat air fryer to 400°F (200°C). Lightly spray basket with olive oil spray.
- Place chicken strips in a single layer in the basket (do not overcrowd). Lightly spray tops with oil.
- Air fry at 400°F for 6 minutes. Flip strips carefully with tongs, spray other side lightly with oil. Cook for another 4-6 minutes until internal temperature reaches 165°F (74°C) and coating is deep golden brown.
- Let strips rest on a wire rack for 2 minutes before serving. Serve immediately with dipping sauce.
Notes
Don’t skip the flour layer—it helps the egg stick and prevents bald spots. Let breaded strips rest 5-10 minutes before cooking to set the coating. Spray oil lightly for even browning; avoid brushing which can knock off breading. Work in batches to avoid overcrowding. For gluten-free, use gluten-free flour and panko or crushed pork rinds. For keto, use almond flour and crushed pork rinds. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in air fryer at 375°F for 3-4 minutes. Freeze breaded uncooked strips on a baking sheet, then transfer to a freezer bag; cook from frozen at 400°F for 12-14 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 strips (about 6 ou
- Calories: 385
- Sugar: 2
- Sodium: 680
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 2
- Protein: 42
Keywords: air fryer chicken strips, crispy chicken strips, easy chicken dinner, healthy chicken recipe, weeknight dinner, kid-friendly chicken