Air Fryer Chicken Strips

1. Slice chicken breasts into 1-inch strips lengthwise and place in a shallow pan.

2. Whisk pickle juice, milk, and liquid smoke together in a cup; pour over chicken, and place chicken into the refrigerator to marinate for 30 minutes.

3. Meanwhile, whisk eggs and ranch dressing together in a shallow bowl. Place 1 cup flour in a separate shallow bowl.

4. Whisk remaining 1 cup flour, breadcrumbs, paprika, white pepper, garlic salt, confectioners’ sugar, thyme, basil, oregano, celery salt, black pepper, dry mustard, ginger, chili powder, and salt together in a third shallow bowl.

5. Preheat the air fryer to 350 degrees F (175 degrees C). Drain chicken strips and thoroughly dry with paper towels.

6. Dredge chicken strips in flour. then dip strips in egg mixture, letting the excess drip back into the bowl. Drop chicken strips, 1 at a time, in the breadcrumb mixture and coat thoroughly.

7. Lay strips in a single layer without touching into the air fryer basket. You may have to work in batches. Thoroughly spray with coconut oil.

8. Air fry for 6 minutes. Turn chicken over; spray with coconut oil, and continue to air fry until juices run clear and chicken is no longer pink at the center, about 6 more minutes. An instant read thermometer inserted near the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken pieces.

Cook's Note:

To make this recipe gluten-free, you can use gluten-free almond flour or gluten free measure-for-measure flour in place of all-purpose flour. Use a gluten free breadcrumb, such as Aleia’s® Gluten-Free Plain Bread Crumbs for the breadcrumbs.