Crispy Air-Fried Chicken (Print Version)

Juicy chicken strips with a crunchy, seasoned crust air-fried to golden crisp perfection.

# What You’ll Need:

→ Chicken

01 - 1.1 lbs chicken tenders or boneless skinless chicken breasts, sliced into strips

→ Breading

02 - 3/4 cup whole-wheat breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

→ Coating

10 - 2 large eggs
11 - 2 tbsp low-fat milk
12 - Olive oil spray

# How-To Steps:

01 - Set the air fryer to 400°F and allow it to preheat for 5 minutes.
02 - Pat the chicken tenders dry thoroughly using paper towels.
03 - In a shallow bowl, whisk together eggs and low-fat milk.
04 - In a separate bowl, mix whole-wheat breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, dried oregano, salt, and freshly ground black pepper until evenly combined.
05 - Dip each chicken strip first into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to ensure full coverage.
06 - Place the coated chicken tenders in a single layer inside the air fryer basket. Lightly spray both sides with olive oil spray.
07 - Cook for 10 to 12 minutes at 400°F, flipping the tenders halfway through, until golden brown and the internal temperature reaches 165°F.
08 - Serve immediately with your preferred dipping sauce.

# Expert Hints:

01 -
  • The coating stays crunch-perfect even as it cools, no sad soggy moments hours later.
  • You'll actually feel good serving this to your family instead of reaching for the frozen bag.
  • Fifteen minutes of prep means dinner can happen on even the most chaotic nights.
02 -
  • Skipping the drying step means your coating will steam instead of crisp, and no amount of olive oil spray can save you from that mistake.
  • If your breadcrumb mixture looks too fine, pulse it in a food processor for just a few seconds to get more uneven pieces that toast to darker, crunchier bits.
03 -
  • A meat thermometer is your safety net—75°C internal temperature means perfectly cooked chicken every time, even if the outside looks done before the inside actually is.
  • If your first batch comes out too pale, your air fryer might run cooler than the temperature suggests, so add a couple minutes to subsequent batches and note it for next time.
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