Ingredients
Equipment
Method
- Choose fresh boneless, skinless chicken breast strips or tenders.
- Trim any excess fat and cut the chicken into uniform strips if needed.
- For extra flavor, optionally marinate the chicken with oil, vinegar, and spices for at least 30 minutes or up to overnight.
- Mix the breadcrumbs or panko with salt, black pepper, and any optional seasonings such as garlic powder, smoked paprika, Italian herbs, or Parmesan cheese.
- Use the eggs to help the breadcrumb or panko coating adhere to the chicken strips.
- Preheat the air fryer to 375°F.
- Coat the chicken strips with the breadcrumb or panko mixture.
- Lightly spray the coated chicken strips with cooking spray.
- Arrange the chicken strips in a single layer in the air fryer basket, leaving space between each piece.
- Air fry at 375°F for 12–15 minutes.
- Flip the chicken strips halfway through cooking.
- Check the internal temperature with a food thermometer and make sure the chicken reaches 165°F.
- Remove when golden, crispy, and fully cooked.
Notes
Cook Time (full range): 12–15 minutes.
Air Fryer Temperature: 375°F.
Optional Marinade Time: at least 30 minutes or up to overnight.
Flip the chicken strips halfway through cooking.
Do not overcrowd the air fryer basket.
Chicken must reach an internal temperature of 165°F.
Panko gives a lighter, crispier coating, while traditional breadcrumbs give a thicker crust.
Refrigerate leftovers in an airtight container for up to 3–4 days.
To reheat, preheat the air fryer to 350°F and heat for 3–5 minutes.
Air Fryer Temperature: 375°F.
Optional Marinade Time: at least 30 minutes or up to overnight.
Flip the chicken strips halfway through cooking.
Do not overcrowd the air fryer basket.
Chicken must reach an internal temperature of 165°F.
Panko gives a lighter, crispier coating, while traditional breadcrumbs give a thicker crust.
Refrigerate leftovers in an airtight container for up to 3–4 days.
To reheat, preheat the air fryer to 350°F and heat for 3–5 minutes.