Prep the chicken. If using breasts, slice into 1-inch wide strips. Pat dry with paper towels so the coating sticks well.

Set up the dredging station. In one shallow bowl, whisk eggs with 1 tablespoon water and a pinch of salt. In a second bowl, mix panko, plain breadcrumbs, 1/3 cup Parmesan, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and black pepper.

Add a little oil to the crumbs. Drizzle in 2 tablespoons olive oil and toss with your fingers until the crumbs look lightly moistened. This helps them brown evenly in the air fryer.

Coat the tenders. Dip each strip in egg, let excess drip off, then press into the breadcrumb mixture. Pack the crumbs on gently for a solid crust.

Preheat the air fryer. Set to 400°F (200°C) for 3–5 minutes. A hot basket helps prevent sticking and promotes crisping.

Load the basket. Lightly spray the basket with oil. Arrange chicken in a single layer with space between pieces. Lightly mist the tops with oil spray.

Air fry until golden. Cook at 400°F for 8–10 minutes, flipping halfway. They’re done when the coating is deep golden and the internal temperature hits 165°F (74°C).

Garlic-Parmesan finish. While the last batch cooks, warm 1 teaspoon olive oil in a small pan over low heat. Add minced fresh garlic and cook 30–60 seconds until fragrant, not browned. Toss cooked tenders with the garlic, remaining Parmesan, and parsley. Taste and add a pinch of salt if needed.

Serve right away. Squeeze lemon over the top and plate with your favorite dip. They’re best hot and crisp.