Air Fryer Chicken Strips
This post may contain affiliate links. Please read our disclosure policy.
Tender and crispy Air Fryer Chicken Strips are coated in panko and coconut for the ultimate crunchy outer later! Dip them in sweet and sour sauce or your own favorite dipping sauce!
You can’t go wrong with a family-friendly chicken dish! Be sure to check out my recipes for Winger’s Sticky Fingers, Air Fryer Chicken Legs, Honey Chipotle Chicken Crispers, Air Fryer Chicken Wings, Air Fryer Skinless Boneless Chicken Thighs and easy Chicken Taco Casserole.
Why This Recipe Works
Healthy & Delicious: These air fryer chicken strips are the healthy version of a comforting classic. Skip the frozen chicken tenders and make homemade chicken strips that are full of flavor and so delicious! The air fryer ensures that these can be made tender and crispy without the fat of deep frying. Even the pickiest of eaters will be excited to eat these! Pair them with your favorite dipping sauce for an easy appetizer or even main meal!
Simple Ingredients & Preparation: The ingredients in this recipe are simple pantry staples, and the air fryer cuts the cooking time down to just 15 minutes! The only prep that goes into these is breading the chicken breast with the panko and coconut mixture and then popping them into the air fryer. I like to pair these with sweet and sour sauce or a sweet chili sauce, but any dip will do great!
Ingredients
- Chicken Breast: I used two chicken breasts here and cut them up into thin strips, about 1 1/2 inch each.
- Cayenne Pepper: I mixed up some cayenne pepper and salt & pepper into the egg in order to season the chicken a little more. If you don’t like spice, you can skip the cayenne and just add salt and pepper!
- Panko Breadcrumbs: I like panko breadcrumbs since they are more course and have a lovely crunchy texture!
- Unsweetened Shredded Coconut: The coconut adds another level of texture and a slight coconut flavor which goes super well with sweet and sour sauce or sweet chili sauce!
- Cooking Spray: I used cooking spray to spray the air fryer and also spray the tops of the chicken so it gets nice and crispy. However, make sure your air fryer basket will not get damaged by cooking spray by reading the manual!
- Sauce for dipping!
Here’s How to Make It
- Prepare the Breadcrumb Coating: Whisk together the flour and a generous amount of salt into a small bowl. Whisk together the egg with more salt, pepper and the cayenne in another bowl. In a third bowl, toss together the panko breadcrumbs and the coconut. (not pictured)
- Dip the Chicken: Season the chicken well with salt and toss first into the flour mixture, then the egg mixture, and finally the breadcrumb mixture. (photos 1-3)
- Air Fry: Spritz the base of the air fryer basket with cooking spray, as well as the tops of the chicken strips. Place them oiled side up in the air fryer basket, working in batched to keep space for the air to move around the chicken strips if needed. Air fry for 15 minutes at 390, turning halfway through. (photos 4-6)
- Serve with sweet and sour sauce or sweet chili sauce (or your favorite dipping sauce), for dipping! (see below)
Expert Tips
- Avoid over crowding the air fryer! It is important that the chicken has some room and is not touching each other in order to get nice and crispy. Work in batches if your air fryer doesn’t have enough space to do it all at once.
- Make extra and freeze! You can make these ahead and freeze them after they have cooled in order to have extra chicken strips on hand to reheat later.
- For ease, buy chicken tenderloins at the store. These are basically just chicken breast cut into smaller strips which are perfect for air fryer chicken tenders!
- To avoid breading your fingers, use one hand for dipping the chicken strips into the flour and breadcrumbs and the other hand for the egg mixture! That way, one hand stays dry!
- These perfectly dunk-able air fryer chicken strips would go well with so many sauces! In addition to Asian-style sauces, you can try BBQ sauce, ranch, or buffalo sauce!
Frequently Asked Questions
Each air fryer is different, so it depends on your model and also the size of your chicken strips! In my model, at 390 degrees, the chicken was perfect and crispy on the outside in 15 minutes. If you are unsure if your chicken tenders are done, use a meat thermometer to check the thickest one. If you have reached 165 degrees, then you are good to go!
You can store any leftover chicken strips in an airtight container for up to 4 days. To reheat, pop them back in the air fryer until heated through! I don’t recommend microwaving these, since they won’t come out crispy.
More Easy Appetizer Recipes to Try
- Air Fryer Chicken Wings
- Best Crab Cakes
- BBQ Chicken Bites
- Air Fryer Potatoes
- Baked Lemon Pepper Chicken Wings
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo of your CDLC creation – I love to see what you’re up to in the kitchen!
Air Fryer Chicken Strips
Ingredients
- 2 boneless, skinless chicken breasts, cut into roughly 1 1/2 inch strips
- 4 tbsp flour
- salt, to taste
- 1 egg
- cracked black pepper, to taste
- ⅛ tsp cayenne pepper
- 4 tbsp panko breadcrumbs
- 4 tbsp unsweetened shredded coconut
- cooking spray, see note
- sweet & sour sauce or Asian sweet chili sauce, for dipping
Instructions
- Whisk together the flour and a generous amount of salt in a small bowl. Whisk together the egg with more salt, pepper and the cayenne in another bowl. In a third bowl, toss together the panko breadcrumbs and the coconut.
- Season the strips of chicken well with salt and toss first with the flour mixture, then the egg mixture, then finally in the breadcrumb mixture.
- Spritz the base of the air fryer with cooking spray, as well as the tops of the chicken strips. Place them oiled side up in the air fryer basket, working in batches to keep space for the air to move around the chicken strips as needed. Air fry for 15 minutes at 390 F, turning halfway through.
- Serve with sweet and sour sauce or sweet chili sauce for dipping.
Notes
- Try to use an olive oil spray if possible as some cooking sprays can damage the lining of your air fryer basket. Be sure to check the instructions of your model before using any cooking spray that is not pure oil in your air fryer.
- This recipe is easily doubled for larger air fryers.
- In Europe or elsewhere, choose unsweetened desiccated coconut for this recipe.
- To avoid breading your fingers (!) use one hand for dipping the chicken strips into the flour and breadcrumbs and the other hand for the egg mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for dinner tonight, it was fabulous! I’m going to try this with shrimp next time. This recipe will be in regular rotation. Thanks, Tiffany!
I’m glad you were able to enjoy this recipe! 🙂
Tiffany, just a minor typo. I believe you mean “desiccated” coconut not “dedicated” in the recipe note 3
Thanks for catching that for me!
Don’t have an air fryer. Temp and time for oven baking please? Ty
10-15 minutes at 425 on a parchment-lined baking sheet.
I made these without the coconut as my kids wouldn’t like them that way. And I baked them for 15 min instead of air frying. These turned out really well!!
Thank you Tiffany!
I’ve made many of your recipes over the years. Yours is my go-to website for finding the best recipes for my family.
Oh thank you so much! 🙂 That’s great to hear that they turned out well in the oven!
This was easy and delicious. Moist on the inside and crunchy on the outside. For a healthy dip I mixed equal parts of honey mustard and light agave…it was sooooo good!
I just made these tonight and they were seriously so good! My husband could not stop eating them. We dipped them in a Thai pineapple chili sauce. Thank you for the recipe! It is definitely a new favorite in our house.
Ooh, Thai pineapple chili sauce?? I’m sold!!!
I don’t have an air fryer so what do you suggest.
I haven’t tried it myself but I would probably set the oven at 425 and bake them for 15-20 minutes but I would keep a close eye on them.
Making these for dinner tonight!
It’s hard to believe that these chicken strips are baked and not fried, they look so crisp, golden and delicious!
Isn’t that crazy?? Makes you wonder why you’d ever fry them right? Way healthier, and just as (if not more!) tasty!! 🙂
I add spicy brown mustard to the sweet chili sauce.
Yum! I love coconut, what a perfect dish Tiffany!