Your chicken’s thickness will substantially affect the outcome. Chicken breast strips should be about 2/3-inch (1.5cm) thick to cook evenly. This consistent thickness helps your chicken cook through without drying out thinner parts.

Butter creates a richer, fuller-bodied flavor profile than oil in your sauce base. The timing of garlic addition matters – sauté some early to infuse the base and add fresh minced garlic later for pronounced flavor.

The binding layer offers choices. A beaten egg and water mixture works as a standard adhesive. Some recipes add a tablespoon of mayonnaise with dijon mustard to improve flavor and moisture.

Your breading needs generous seasoning. Use at least 3/4 teaspoon salt and 1/2 teaspoon black pepper per 1.5 cups of flour. Garlic powder, paprika, or Italian seasonings add extra flavor.

A chef’s secret: press the coating firmly onto the chicken and let it rest briefly before cooking. This creates a slightly “gooey” texture that becomes beautifully crisp in the air fryer.