Golden, crunchy, and irresistibly tender, these air fryer chicken strips are the kind of meal that turns an ordinary dinner into something everyone looks forward to. Each bite delivers a satisfying crunch followed by juicy, well-seasoned chicken that’s cooked to perfection in the air fryer. No deep frying, no mess—just pure, crispy goodness ready in minutes. Whether you’re serving them for a family dinner, casual gathering, or a quick snack, these strips never fail to impress.

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Ingredient Breakdown

The key to flawless chicken strips lies in the ingredients that bring texture and flavor together. Panko breadcrumbs create that light, crisp shell that clings beautifully to each strip, while olive oil helps them toast evenly and develop a rich, golden hue. The combination of flour and beaten eggs ensures a sturdy coating that locks in moisture, keeping every bite tender. Kosher salt and freshly cracked black pepper are the quiet heroes—simple yet essential in balancing flavor and depth.

The dipping sauce is a symphony of creamy, smoky, and tangy notes. Mayonnaise gives it a smooth, luscious base, while barbecue sauce adds bold smokiness. Yellow mustard brings a sharp kick that pairs perfectly with the mild sweetness of honey. Fresh lemon juice and a touch of vinegar brighten it all up, cutting through the richness for a balanced finish that complements the crispy chicken beautifully.

Step-by-Step Preparation Guide

The secret to restaurant-quality crunch starts with toasted panko. Before coating the chicken, the breadcrumbs are air-fried with olive oil until they turn a uniform golden brown. This small yet impactful step ensures the final coating is irresistibly crisp, not pale or soggy.

Once the breadcrumbs are ready, the chicken strips get their coating. Each piece is first dusted in flour to help the egg cling better, then dipped into beaten eggs for adhesion, and finally rolled in the toasted panko. Pressing the crumbs lightly ensures a consistent crust that won’t fall off during cooking.

When it’s time to air-fry, arranging the strips in a single layer is key. Give them space so that hot air can circulate and crisp every side. Halfway through cooking, a quick flip ensures even browning. The result: perfectly golden, crunchy strips that are tender on the inside.

As the chicken cooks, it’s the perfect moment to prepare the sauce. Whisk together mayonnaise, barbecue sauce, mustard, honey, lemon juice, and vinegar until smooth and glossy. The aroma alone tells you this will be the perfect partner for your chicken—tangy, creamy, and rich with just enough sweetness to balance the flavors.

Recipe Tips & Frequently Asked Questions

Ensuring a crisp texture without overcooking:
Don’t overcrowd the air fryer; airflow is crucial for a crunchy crust. Use a thermometer to ensure chicken reaches 165°F internally.

Adjusting cook times for different air fryer models:
Some air fryers run hotter than others—check your strips a minute or two early to avoid over-browning.

Tips for keeping breadcrumbs from falling off:
Pat the chicken dry before coating, and press the panko firmly into the surface. A light mist of oil before frying can help lock everything in place.

How to make-ahead and reheat without losing crunch:
Store leftovers in an airtight container in the fridge. Reheat in the air fryer at 375°F for 3–4 minutes until crisp again.

Can I use chicken thighs instead of breasts?
Yes, boneless thighs add extra juiciness; just trim excess fat and cook an extra minute if needed.

How can I tell when the chicken is fully cooked?
Slice the thickest strip—if the juices run clear and no pink remains, it’s done.

Can I bake these instead of air-frying?
Absolutely. Bake at 425°F for 15–18 minutes on a wire rack for a similar crispness.

What’s the best way to store and reheat leftovers?
Keep refrigerated for up to three days and reheat in the air fryer or oven for best texture.

What to Serve With This Recipe

Pair these crispy chicken strips with a variety of sides depending on your mood. For a classic comfort meal, serve them with fries, onion rings, or coleslaw. If you prefer something lighter, a crisp green salad or roasted vegetables balances the richness beautifully. Beyond the signature sauce, try serving them with honey mustard for a sweet-savory twist, creamy ranch for familiarity, or a spicy aioli for an adventurous edge. Each pairing brings out a new side of this crowd-pleasing favorite.

Creative Variations

There’s endless room to experiment with flavor. Mix parmesan and smoked paprika into the breadcrumbs for a nutty, aromatic touch, or swap the barbecue sauce in the dip for buffalo or teriyaki to change the flavor profile completely. For a twist, try using turkey tenders or even fish fillets to enjoy the same satisfying crunch in a new way. Looking for a lighter version? Opt for whole-wheat breadcrumbs and light mayonnaise without compromising on texture or flavor. These small adaptations make the recipe versatile for every palate and occasion.

Air fryer chicken strips prove that simple ingredients can yield extraordinary results. With their golden crust, juicy center, and flavorful dipping sauce, they strike the perfect balance between comfort and convenience. Quick to prepare, endlessly adaptable, and universally loved, they’re the kind of recipe that fits seamlessly into any kitchen—ideal for busy weeknights, game days, or anytime a craving for something crispy hits.

Ingredients

For chicken

1 lb. chicken breasts, sliced into ½-inch thick strips
½ cup all-purpose flour
2 large eggs
1¾ cups panko breadcrumbs
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

For sauce

½ cup mayonnaise
¼ cup barbecue sauce
1 tablespoon yellow mustard
½ tablespoon honey
1 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar

Instructions

Prepare the chicken: Preheat your air fryer to 370°F. In a shallow bowl, combine the panko breadcrumbs with olive oil and season with ½ teaspoon each of salt and pepper. Spread the mixture on a piece of foil, fold the edges slightly to create a shallow dish, and air-fry for 5 to 7 minutes. Stir the crumbs twice during cooking to ensure even browning. Once crisp and golden, return the toasted panko to a shallow bowl and let it cool slightly. Increase the air fryer temperature to 400°F.

In a second bowl, place the flour, and in a third bowl, beat the eggs until smooth. Lightly season the chicken strips with ⅛ teaspoon each of salt and pepper. Working one piece at a time, dredge each strip in flour, dip into the beaten eggs, and then coat with the toasted panko, pressing gently so the crumbs adhere well. Arrange the coated strips on a baking sheet until ready to cook.

Cook the chicken: Working in batches, arrange the coated strips in a single layer in the air fryer basket, leaving space between each piece for air circulation. Air-fry for 9 to 10 minutes total, flipping halfway through at the 6-minute mark, until the coating is golden and the chicken is crisp and cooked through.

Prepare the sauce: While the chicken cooks, whisk together the mayonnaise, barbecue sauce, mustard, honey, lemon juice, and vinegar in a small bowl until smooth and creamy. Serve the hot chicken strips with the tangy dipping sauce on the side.