Air fryer chicken tenders with a parmesan crust

Components:

1. 1 1/4 pounds of skinless, boneless chicken tenders
2. Half a cup of white flour
3.  Pepper and salt
4. Six tablespoons of melted butter or olive oil
5.  Three teaspoons of garlic, minced
6.  One teaspoon of dried basil
7. One-fourth teaspoon of paprika
8. One cup of panko
9.  2/3 cup freshly grated Parmesan cheese

Directions:

• Trim the tenders of excess fat. Arrange three bowls. Put roughly ¼ teaspoon of salt, ¼ teaspoon of pepper, and white flour into one. Stir. Add the butter or olive oil and minced garlic to the next bowl. Stir. Add the parmesan cheese, Panko, paprika, and basil last. Stir.
• To ensure that every piece is uniformly and completely coated, place the tenders in the flour mixture, followed by the panko mixture and the garlic oil.
• Put the tenders in the air fryer’s basket. After 9 minutes of cooking at 400 degrees, turn the tenders over and continue cooking for an additional 8 to 9 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Take it out and eat it right away with the dipping sauce!