Here’s the thing:

I cook like I live — a little messy, a little imperfect, but it gets the job done.

So here’s how I actually make these, not the perfect food blogger way.

If they look uneven… whatever. They’ll still cook.

Sometimes I try to make them all the same size and then halfway through I’m like, “Why am I trying so hard for chicken strips?”

Three bowls or plates:

One for flour + seasonings

One for beaten egg

One for breadcrumbs

It always feels like too many dishes for such a small recipe, but then I remember it takes 20 seconds to wash a plate, so whatever.

Flour → Egg → Breadcrumbs.

Try to keep one hand dry and one wet.

I FAIL AT THIS EVERY TIME.

I always end up with weird breadcrumb lumps on my fingers. It’s part of the experience now.

Just brush lightly or spray.

Air fryers don’t need much — they do their own chaotic thing.

Okay, here’s the magic moment:

400°F (200°C)

8–10 minutes

Flip halfway

Sometimes I forget to flip. Sometimes I remember at the very last minute. Sometimes I flip too early.

Guess what? They still turn out good.

That’s why I love this recipe.

It’s like the least needed food ever.

Every time the air fryer starts blasting like a tiny jet engine, I get scared it’s gonna take off. Is it just me?

Also, is it normal that air fryers sound angry when they start?

Like “WOOOOOOOOSH I’M DOING MY JOB”

Anyway,