Instructions

• Pat the 1 ¼ pounds boneless skinless chicken tenders dry with paper towels and set aside.
• Set out three shallow bowls. In the first bowl combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to mix.
• In the second bowl combine 6 tablespoons olive oil or melted butter and 3 teaspoons minced garlic; stir to combine.
• In the third bowl combine 1 cup Panko breadcrumbs, 2/3 cup Parmesan cheese (freshly grated), 1 teaspoon dried basil, and 1/4 teaspoon paprika; stir to mix.
• Preheat the air fryer to 400°F.
• Working one tender at a time, dredge a chicken tender in the flour mixture, shaking off any excess flour.
• Dip the floured tender into the oil/garlic mixture, coating it evenly and allowing excess to drip back into the bowl.
• Transfer the tender to the breadcrumb mixture and press the crumbs onto all sides so the tender is completely coated. Repeat steps 6–8 with the remaining tenders.
• Arrange the coated tenders in a single layer in the air fryer basket without overlapping; cook at 400°F for 9 minutes.
• Flip each tender and cook for an additional 8–9 minutes (total cook time about 17–18 minutes) until an instant-read thermometer inserted into the thickest part of a tender registers 165°F.
• If necessary, cook remaining tenders in additional batches. Let cooked tenders rest 2–3 minutes before serving.