Parmesan Crusted Air Fryer Chicken Tenders in 30 Min

Instructions:

1. Prepare the chicken tenders. If using whole boneless, skinless chicken breasts, cut them into approximately 1-inch thick strips.
2. Set up a dredging station: Place ½ cup all-purpose flour in the first shallow dish. Whisk 2 large eggs in the second shallow dish. In the third shallow dish, combine 1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 1 tablespoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon dried Italian seasoning, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon sea salt. Mix well to combine all dry ingredients.
3. Dredge each chicken tender individually: First, coat thoroughly in the flour, shaking off any excess. Next, dip the floured tender into the whisked egg, allowing any excess to drip off. Finally, thoroughly coat the tender with the Panko-Parmesan mixture, pressing gently to ensure the breading adheres firmly on all sides.
4. Preheat your air fryer to 375-400°F (190-200°C). Lightly spray the air fryer basket with olive oil spray to prevent sticking.
5. Carefully arrange the breaded chicken tenders in a single layer in the preheated air fryer basket, ensuring there is ample space between each piece for proper hot air circulation. Do not overcrowd the basket; cook in batches if necessary.
6. Air fry the tenders for 12-15 minutes, flipping them halfway through the cooking process. Continue cooking until they are golden brown, shatteringly crisp on the outside, and an instant-read meat thermometer inserted into the thickest part registers an internal temperature of 165°F (74°C). Serve immediately.