Ingredients
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2 pounds skinless, boneless chicken breasts
Marinade:
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1 cup dill pickle juice
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1 cup milk
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1 tablespoon liquid smoke
Egg Wash:
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3 large eggs, at room temperature
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1/2 cup ranch dressing
Breading:
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2 cups all purpose flour, divided
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1/2 cup bread crumbs
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4 teaspoons paprika
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1 tablespoon white pepper
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2 teaspoons garlic salt
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2 teaspoons confectioners' sugar
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1 teaspoon dried thyme
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon celery salt
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1 teaspoon freshly ground black pepper
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1 teaspoon dry mustard
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1 teaspoon ground ginger
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1/2 teaspoon chili powder
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1/2 teaspoon sea salt
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coconut oil cooking spray
Directions
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Slice chicken breasts into 1-inch strips lengthwise and place in a shallow pan.
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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.
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Meanwhile, whisk eggs and ranch dressing together in a shallow bowl. Place 1 cup flour in a separate shallow bowl.
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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.
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Preheat the air fryer to 350 degrees F (175 degrees C). Drain chicken strips and thoroughly dry with paper towels.
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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.
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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.
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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.
