Gluten Free Air Fryer Chicken Strips That Stay Crispy

How to Make Gluten Free Air Fryer Chicken Strips That Stay Crispy

1. 1

   Step 1: Trim, cut and season the chicken

   Pat the chicken dry, then cut into even 3/4–1 inch strips for consistent cooking. Season the pieces evenly with the kosher salt and black pepper and set aside while you prepare the coatings.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts, trimmed and cut into 3/4–1" strips
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Prepare the wet and starch mixes

   In one shallow bowl whisk the beaten egg and buttermilk until smooth. In a second shallow dish combine the tapioca starch with the smoked paprika and a pinch of salt; this dry starch gives the final crust lift and helps the panko adhere.

   For this step

   • 3/4 cupTapioca starch (or arrowroot starch)
   • 1 largeLarge egg, beaten
   • 1 cupButtermilk (or plain yogurt thinned with milk)
   • 1 tspSmoked paprika (or paprika)
   
3. 3

   Step 3: Set up panko bowl

   Place the gluten-free panko-style breadcrumbs in a third shallow bowl and lightly fluff with a fork. If desired, season the crumbs with a little extra salt or pepper for more flavor.

   For this step

   • 1 1/2 cupsGluten-free panko-style breadcrumbs (or crushed GF cornflakes)
   
4. 4

   Step 4: Double-coat the strips

   Lightly dust each chicken strip in the tapioca starch (shake off excess), dip it into the egg-buttermilk mixture, then firmly press it into the panko to form an even coating. Arrange the coated strips on a wire rack and let them rest 8–10 minutes so the coating sets — this step greatly improves crunch retention in the air fryer.
   
5. 5

   Step 5: Air fry until golden and crisp

   Preheat the air fryer to 400°F (200°C). Arrange the strips in a single layer in the basket without overcrowding, spray the tops lightly with oil, and cook for 10–12 minutes, flipping and re-spraying once at about the 6-minute mark, until golden and the internal temperature reaches 165°F (74°C). Use one or two shorter batches if needed to keep space between pieces.

   For this step

   • 2 tbspNeutral oil for spraying or light brushing (avocado or vegetable)
   
6. 6

   Step 6: Rest briefly and serve

   Let the strips rest on a wire rack for 3–4 minutes after cooking to allow steam to escape and the crust to re-crisp. Serve warm with your favorite dipping sauce; leftovers keep crisp best when reheated briefly in the air fryer.

1. Pat the chicken dry, then cut into even 3/4–1 inch strips for consistent cooking. Season the pieces evenly with the kosher salt and black pepper and set aside while you prepare the coatings.
2. In one shallow bowl whisk the beaten egg and buttermilk until smooth. In a second shallow dish combine the tapioca starch with the smoked paprika and a pinch of salt; this dry starch gives the final crust lift and helps the panko adhere.
3. Place the gluten-free panko-style breadcrumbs in a third shallow bowl and lightly fluff with a fork. If desired, season the crumbs with a little extra salt or pepper for more flavor.
4. Lightly dust each chicken strip in the tapioca starch (shake off excess), dip it into the egg-buttermilk mixture, then firmly press it into the panko to form an even coating. Arrange the coated strips on a wire rack and let them rest 8–10 minutes so the coating sets — this step greatly improves crunch retention in the air fryer.
5. Preheat the air fryer to 400°F (200°C). Arrange the strips in a single layer in the basket without overcrowding, spray the tops lightly with oil, and cook for 10–12 minutes, flipping and re-spraying once at about the 6-minute mark, until golden and the internal temperature reaches 165°F (74°C). Use one or two shorter batches if needed to keep space between pieces.
6. Let the strips rest on a wire rack for 3–4 minutes after cooking to allow steam to escape and the crust to re-crisp. Serve warm with your favorite dipping sauce; leftovers keep crisp best when reheated briefly in the air fryer.