Make crispy cornflake chicken in the air fryer instead of frying or baking it. This air fryer cornflake chicken strips recipe uses crushed cornflakes for a crunchy coating and only a light spritz of oil, so the chicken turns out crisp without feeling greasy. Boneless, skinless chicken breasts are sliced into strips, or you can use chicken tenders if you have them. Each piece is coated in flour, dipped in an egg and milk mixture, covered in seasoned cornflake crumbs, and air fried until golden and crunchy. It is a quick, family-friendly recipe that is ready in about 25 minutes.
When I was growing up, these were not usually called chicken strips or chicken tenders. They were chicken fingers, and they were one of my favorite take-out meals with fries on the side. This homemade air fryer version brings back that same crispy comfort food feeling, but it is lighter, quicker, and much less greasy than the take-out version.
The cornflake coating gives the chicken a satisfying crunch, while the air fryer cooks the strips quickly and evenly. The inside stays tender and juicy, and the outside becomes crisp with very little oil. Serve these cornflake chicken strips as an appetizer, a weeknight dinner, or a fun meal for kids and adults alike.
If you enjoy crispy breaded chicken made with less oil, this recipe is a great one to add to your air fryer rotation. It has simple ingredients, easy steps, and a texture that feels like classic fried chicken strips without the mess of deep frying.
What makes this cornflake chicken recipe so good?
The air fryer is the key to this crispy cornflake chicken recipe. Cornflake crusted chicken is a classic idea, but cooking it in the air fryer makes the process faster and cleaner. You do not need a pot of hot oil, and you do not have to wait as long as you would if baking the chicken in the oven.
The crushed cornflakes create a crunchy coating that browns well in the air fryer. A light spray of oil helps the coating crisp up, while the chicken cooks through in just 8 to 10 minutes per batch, depending on the thickness of the strips. The result is juicy chicken with a golden, seasoned crust.
Ingredients and substitutions
Here is a quick overview of the main ingredients used to make air fryer cornflake chicken strips. Exact measurements are included in the recipe card below.
- Chicken – Boneless, skinless chicken breasts work well for this recipe. Slice two large breasts into about 12 strips. You can also use chicken tenders if they are available.
- Cornflakes – Use store-bought cornflake crumbs for convenience, or crush regular cornflakes yourself. A food processor works well, but you can also place the cereal in a resealable bag and crush it with a rolling pin.
- Flour – A light coating of all purpose flour helps the egg mixture stick to the chicken.
- Egg and milk – These create the wet layer that helps the cornflake crumbs adhere to the chicken strips.
- Seasonings – Dried oregano, fine sea salt, smoked paprika, garlic powder, and onion powder add flavor to the coating. You can adjust the herbs and spices to suit your taste.
- Spray oil – A light spritz on both sides of the breaded chicken helps the coating turn crisp in the air fryer.
How to make crispy cornflake crusted chicken in the air fryer
This recipe uses a simple three-step breading process: flour, egg mixture, and seasoned cornflake crumbs. For the crispiest results, make sure the chicken strips are arranged in a single layer in the air fryer basket. Avoid overcrowding, as the hot air needs space to circulate around each piece.
Storage and reheating
Refrigerate: Store leftover cornflake chicken strips in an airtight container in the refrigerator for 3 to 4 days. The coating will soften slightly as it sits, but it can crisp up again when reheated properly.
Reheating: For the best texture, avoid microwaving the chicken strips. Reheat them in the air fryer at 400F for 3 to 5 minutes, or warm them in the oven at 400F for 5 to 8 minutes. Do not reheat them for too long, as the chicken can dry out.
Key recipe tips
- You can dredge each chicken strip individually in flour, or place all the sliced chicken in a large resealable bag with the flour. Seal the bag and shake until the chicken is evenly coated.
- Use tongs to move the chicken from the flour to the egg mixture and then to the cornflake crumbs. This helps keep your fingers from becoming coated in sticky breading.
- A 5.8 quart air fryer usually requires cooking this recipe in two batches. Smaller air fryers may need more batches.
- Do not overcrowd the air fryer basket. The chicken strips need space around them so the hot air can circulate and crisp the coating evenly.
- Cooking time may vary depending on the thickness of the chicken strips. Always check that the chicken reaches an internal temperature of 165F.
Recipe FAQs
The cornflake coating should be darker in color and crisp, and the chicken should be cooked through to an internal temperature of 165F. A meat thermometer is the most reliable way to check doneness. Depending on the thickness of the chicken tenders or strips, cooking time is usually 8 to 10 minutes per batch.
Serve these crispy chicken strips with honey mustard, Caesar dressing, marinara sauce, or any dipping sauce you enjoy. They also work well as the protein in a salad, served with fries, or paired with simple vegetables for an easy main meal.
More crispy air fryer breaded recipes
- Crispy air fryer pork schnitzel
- Air fryer breaded shrimp
- Homemade air fryer breaded chicken patties
- Air fryer chicken parmesan
If you make this air fryer cornflake chicken recipe, serve it hot from the air fryer while the coating is at its crispiest. It is a simple way to enjoy crunchy breaded chicken with less oil and less mess.
Recipe
Crispy Air Fryer Cornflake Chicken Strips
Ingredients
- 1 pound boneless, skinless chicken breasts, about 2 large breasts
- 3 tablespoons all purpose flour
- 1 large egg
- 2 tablespoons milk
- 1 cup cornflake crumbs, or 3 cups cornflakes, crushed
- 1 teaspoon dried oregano
- ¾ teaspoon fine sea salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Spray oil
Instructions
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Slice the chicken breasts into 12 strips. Season with salt and pepper, if desired.
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Prepare the breading stations. Add the flour to a shallow bowl. In a second shallow bowl, whisk together the egg and milk. In a third bowl, combine the cornflake crumbs, oregano, salt, smoked paprika, garlic powder, and onion powder.
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Dredge one piece of chicken in the flour and shake off the excess. Dip it into the egg mixture, then let any extra drip off.
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Coat the chicken in the cornflake mixture, pressing the crumbs firmly onto both sides so they stick.
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Repeat until all the chicken strips are breaded.
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Lightly spray both sides of the breaded chicken with oil. Arrange the strips in a single layer in the air fryer basket. Cook in batches if needed.
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Air fry at 400F for 5 minutes. Flip the strips and air fry for another 3 to 5 minutes, or until crisp and cooked through to 165F.
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Repeat with the remaining chicken strips and serve warm with your favorite dipping sauce.
Notes
- You can use 12 chicken tenders instead of sliced chicken breast.
- For faster flour coating, place the sliced chicken and flour in a large resealable bag, seal it, and shake until the chicken is evenly coated.
- A 5.8 quart air fryer usually requires cooking the chicken in 2 batches.
- Do not overcrowd the basket, as the chicken needs air circulation to cook evenly and become crisp.
- The listed cook time is per batch.
Nutrition Facts per Serving
| Carbohydrates: 24g
| Protein: 28g
| Fat: 7g
| Sodium: 753mg
Disclaimer
Nutrition information is an estimate only and will vary depending on substitutions and the brands used.