These air fryer chicken strips are truly crispy on the outside and moist and juicy in the middle! They come together in minutes and need just five main ingredients.
Pat dry the chicken breast and slice them into 2-inch strips.
In one bowl, add the flour, in another bowl, add the eggs, and in the third bowl, add the panko bread crumbs, salt, pepper, and garlic.
Moving quickly, dip the chicken in the flour, then the egg mix, then the panko mix. Shake off any excess.
Add the chicken strips to the greased air fryer basket. Brush the exterior of the chicken with some butter and air fry for 12 minutes, flipping halfway through.
Once the chicken is cooked, remove it from the air fryer and serve immediately.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooked and cooked breast strips in a shallow container and store them in the freezer for up to 6 months. TO REHEAT: Either reheat back in the air fryer or a preheated oven. Avoid reheating in the microwave as the chicken will lose its crispiness.