Instructions

• Preheat the air fryer to 400°F. Line a pan or a flat surface with parchment paper for the coated tenders to rest on.
• In a shallow dish combine ½ cup Flamin’ Hot Cheetos crumbs and ½ cup grated Parmesan cheese. Place ½ cup all-purpose flour in a second shallow dish. Place the 3 large eggs (beaten) in a third shallow dish.
• If the 1¾ pounds chicken tenders are frozen, thaw them completely. Pat the tenders dry with a paper towel if they are wet.
• Working one tender at a time, dredge it in the flour, shaking off any excess. Then dip it into the beaten eggs, letting excess egg drip off. Press the tender into the Cheeto–Parmesan mixture, pressing firmly on both sides so the coating sticks. Place each coated tender on the prepared parchment-lined surface. Repeat until all tenders are coated.
• Arrange the coated tenders in a single layer in the air fryer basket without overlapping. Cook in multiple batches if necessary to avoid crowding.
• Air fry at 400°F for 13–14 minutes, flipping each tender halfway through cooking (about 6–7 minutes in) until the coating is crisp and the chicken is cooked through.
• Remove the tenders from the air fryer and let them cool slightly. Serve with buttermilk ranch dressing and blue cheese dressing for dipping.