Instructions

• If not already melted, melt 6 tbsp unsalted butter and pour it into a shallow bowl. Pat the 1½ lbs chicken tenders (or chicken breasts cut into similar-sized strips) dry with paper towels if desired so the coating adheres better.
• In a second shallow bowl, combine 1 cup Panko breadcrumbs, ½ cup finely shredded Parmesan cheese, 1 tsp kosher salt, ½ tsp ground black pepper, and ½ tsp garlic powder. Mix until evenly distributed.
• Working one piece at a time, dip a chicken tender into the melted butter, turning to coat all sides.
• Transfer the butter-coated tender to the Panko mixture and press the crumbs onto the chicken so they adhere. Place the breaded tender on a plate or sheet pan. Repeat dipping and breading with the remaining tenders.
• Preheat the air fryer to 400°F (if your model requires preheating). Lightly spray the air fryer basket with cooking spray.
• Arrange the breaded tenders in a single layer in the air fryer basket without overlapping. Cook in batches if necessary to avoid crowding.
• Air fry at 400°F for 11–13 minutes, flipping the tenders once about halfway through cooking, until the coating is golden brown and the chicken reaches an internal temperature of 165°F.
• Remove cooked tenders to a plate, repeat with any remaining tenders, and serve with your favorite dipping sauce.