Start by setting out three bowls. In the first bowl, combine ½ cup all-purpose flour, ¼ teaspoon pepper, and ½ teaspoon salt. Mix well to ensure even distribution of the seasoning.
In the second bowl, pour in 6 tablespoons of olive oil or melted butter and add 3 teaspoons minced garlic. Stir these together until well combined, creating a flavorful mixture for the chicken to soak in.
In the final bowl, mix together 1 teaspoon dried basil, ¼ teaspoon paprika, 1 cup Panko breadcrumbs, and ⅔ cup freshly grated Parmesan cheese. This will create the crispy coating.
Take each piece of boneless skinless chicken tender and first coat it in the flour mixture. Be sure to shake off any excess flour to avoid clumping.
Next, dip the floured chicken into the oil or butter mixture, ensuring it’s well-coated. Let any excess drip off so that it doesn’t become soggy.
Finally, place the chicken in the breadcrumb mixture, pressing gently to ensure a good coating on all sides. Aim for a nice, even layer of breadcrumbs for optimal crispiness.
Once all the tenders are coated, preheat your air fryer to 400 degrees Fahrenheit. This ensures they cook evenly and become golden brown.
Arrange the coated chicken tenders in the air fryer basket in a single layer, making sure they’re not overcrowded.
Cook the tenders for about 9 minutes. After that time, carefully flip them over to ensure both sides get that crispy texture.
Continue cooking for another 8 to 9 minutes. To check for doneness, use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit.
