Air Fryer KFC Chicken Strips

When cravings hit for KFC-style chicken but you want something quick, easy, and lighter, these Air Fryer KFC Chicken Strips are the answer. They deliver the same crunchy golden crust and tender, juicy meat you’d expect from fast food, but with the bonus of being air-fried. This means you can enjoy your favorite comfort food at home without deep frying in heavy oil.

Chicken strips, also called chicken tenders or chicken fingers, are always a hit—especially with kids, picky eaters, and anyone who loves bite-sized crispy food. Perfect for weeknight dinners, game nights, or even as a party appetizer, these air fryer chicken strips are quick, flavorful, and satisfying.

The Secret to KFC-Style Flavor

The magic of KFC chicken lies in its signature blend of 11 herbs and spices. While the original recipe is a closely guarded secret, you can get very close to that famous taste by using a mix of paprika, garlic powder, onion powder, thyme, oregano, cayenne, mustard powder, and black pepper.

These spices, combined with a buttermilk soak and a seasoned flour coating, give you crunchy, golden chicken strips that taste just like the real thing. The double-coating method—dipping in buttermilk and flour twice—creates that irresistible KFC-style crust.

Ingredients

Chicken tenders (or boneless chicken breast cut into strips) – The star of the recipe. Chicken tenders cook quickly and stay juicy.
Buttermilk – Tenderizes the chicken and helps the coating stick.
All-purpose flour – Base for the crispy coating.
Spices – Paprika, garlic powder, onion powder, dried oregano, dried thyme, mustard powder, black pepper, cayenne pepper, and salt.
Cooking spray or oil – To help crisp the coating in the air fryer.

Step-by-Step Instructions

Marinate the chicken
Place chicken tenders in a bowl and cover with buttermilk. Let them soak for at least 30 minutes (up to 4 hours). This makes the chicken juicy and flavorful.
Mix the coating
In another bowl, combine flour, paprika, garlic powder, onion powder, thyme, oregano, mustard powder, cayenne pepper, black pepper, and salt. Mix well.
Coat the chicken
Take each piece of chicken from the buttermilk, letting excess drip off. Roll in the flour mixture until fully coated. For extra crunch, dip again into buttermilk and back into flour.
Preheat the air fryer
Heat the air fryer to 180°C (360°F) for about 5 minutes. Spray the basket with oil to prevent sticking.
Air fry the chicken strips
Place chicken strips in a single layer in the basket. Spray lightly with oil. Cook for 10–12 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 75°C (165°F).
Serve & enjoy
Serve hot with your favorite dipping sauces like honey mustard, ranch, or spicy mayo.

Tips & Tricks

For extra crispy chicken strips, double-coat in flour and buttermilk.
Don’t crowd the air fryer basket. Cook in batches for best results.
Check the internal temp with a meat thermometer to avoid undercooking.
Add more cayenne if you want spicier chicken strips.
Leftovers reheat perfectly in the air fryer—just cook for 3–4 minutes at 180°C (360°F).

Notes

No buttermilk? Use regular milk with 1 tbsp vinegar or lemon juice as a substitute.
This recipe works with chicken wings or drumsticks too—just adjust the cooking time.
Pair with fries, coleslaw, or a fresh salad for a complete meal.