Air Fryer Chicken Strips
Air fryer chicken strips get a crunchy panko coating from just a light spray of oil, with no deep-fat fryer in sight. The strips go through flour, egg and seasoned crumbs, then cook at 200°C for 12 minutes, turned halfway. A standard basket holds about ten strips in a single layer, so 500g of chicken cooks in two batches. Allow just under 50 minutes in all, including coating the chicken.
- Total
- 47 min
- Prep
- 20 min
- Cook
- 27 min
- Serves
- 4
- Per serving
- 335kcal
Getting the texture of air fryer chicken strips right
A crisp coating depends on three things: dry chicken, firmly pressed crumbs and a little oil. Flour on the chicken gives the egg something to hold on to, and the egg holds the panko. A light spray of oil is what browns the crumbs, because dry panko stays pale in the hot air.
Space matters as much as technique. If the strips touch, the hot air cannot circulate and the coating steams rather than crisps. That is why a 500g batch is cooked in two rounds, with the second going in while the first stays warm.
Method for air fryer chicken strips
Tap a time to start a timer.
- Cut the chicken Slice the chicken breasts lengthways into strips about 2cm wide and 10cm long, and pat them dry with kitchen paper. Cutting them to a similar size means they all cook in the same time.
- Set up the coating Put the flour in one dish, the beaten eggs in a second, and the panko, salt, pepper, garlic powder and paprika in a third. Use one hand for the dry dishes and the other for the egg to avoid clogged fingers.
- Coat the strips Dip each strip in the flour and shake off the excess, then in the egg, letting the extra drip off. Press it firmly into the panko on both sides. Place the coated strips on a plate and wash your hands.
- Preheat and load Heat the air fryer to 200°C for . Spray the basket lightly with oil, then arrange half of the strips (about 10) in a single layer with a small gap between them. Spray the tops until you can no longer see any dry crumbs.
- Cook Cook for , turning the strips with tongs and spraying them again after . They are done when the coating is deep golden and the thickest strip is white all the way through with clear juices.
- Second batch Heat the oven to 120°C (100°C fan), gas ½. Move the first batch to a baking tray and keep it warm there while you load and cook the remaining strips in the same way (no need to preheat again). Serve hot.
Serving and oven alternative
Pile the strips on a plate with ketchup or garlic mayonnaise, or slice them over homemade chicken salad for a lighter meal. For a different cut cooked the same way, air fryer chicken tenderloins are another quick option.
Without an air fryer, bake the coated strips on a lined baking tray at 220°C (200°C fan), gas 7, for 18–20 minutes, spraying them with oil and turning them halfway.
Common problems and fixes for Air Fryer Chicken Strips
- The coating falls off the chicken.
- The chicken was damp when it went into the flour, or the crumbs were not pressed on. Pat the strips dry, press the panko in firmly, and use tongs to turn them gently once the underside has set.
- There are pale, dry patches on the crumbs.
- Panko only browns where it has oil. After loading the basket, spray any dry-looking crumbs until they look slightly damp, and make sure the strips are not touching.
- The strips are dry inside.
- Uneven strips cook unevenly. Cut them to the same thickness, and if one end of the breast is much thicker than the other, flatten it lightly with a rolling pin before slicing.
Frequently asked questions about Air Fryer Chicken Strips
How long do air fryer chicken strips take?
Strips about 2cm thick take 12 minutes at 200°C, turned and sprayed halfway, after a 3-minute preheat. Thicker strips need an extra 2–3 minutes, and each batch should be white all the way through with clear juices.
Can you make chicken strips ahead or freeze them?
Yes. Coat the strips up to 4 hours ahead and keep them on a covered plate in the fridge, or freeze them raw on a tray and then bag them for up to 3 months. Defrost them in the fridge overnight before cooking. Leftover cooked strips keep for up to 2 days in the fridge and reheat in 5 minutes at 180°C, until steaming hot.
What can I use instead of panko?
Use the same weight of dried breadcrumbs, though the coating will be less crunchy. Crushed cornflakes, about 60g, give a very crisp coating.
Can I use chicken thighs?
Yes. Use boneless, skinless thighs cut into strips and cook for 14 minutes, until there is no pink and the juices run clear. Trim off any large pieces of fat first.
How did you like the recipe?
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