Air Fryer Panko Parmesan Chicken

The Panko mixed with Parmesan gets so crispy on the outside while keeping the chicken tender and juicy. My kids are obsessed. 5 minutes prep time. 10 minutes cook time. It's a win-win for an easy and delicious family dinner. I love to use leftover chicken over my salad. Yum. Served with homemade creamy Chipotle dipping sauce.

Ingredients for Air fryer Panko Parmesan Chicken:
5 boneless chicken strips (tenderloins) - about 1 pound
Salt and ground pepper to taste
1 Tablespoon vegetable oil. I used Avocado oil
1 Tablespoon Italian seasoning or seasoning of choice
1 Teaspoon Garlic powder
1 egg lightly beaten
¼ Buttermilk (or half and half, reg milk or almond milk)
¾ cup Panko breadcrumbs or unseasoned dry breadcrumbs
¾ cup grated Parmesan
Homemade Chipotle sauce for dipping (optional)

Directions:

1. Whisk together egg and buttermilk in a medium bowl.
2. In a separate shallow dish combine panko and Parmesan
3. In a medium bowl add chicken strips, oil, salt, pepper to taste and seasoning. Coat well to combine
4. Dip the chicken strips in the egg mixture to coat, then place the chicken into the parmesan/panko mixture, coating completely. Pour the mixture with your fingers if needed
5. Preheat air fryer to 375F/180C on air fry setting
6. Carefully transfer the chicken strips onto air fryer tray/basket. Give them some space. Do not overlap. Work in batches if needed.
7. Air fry mode at 375F/180C for 10-12 minutes, flipping the chicken on the other side half-way through. Or until internal chicken temp reaches 165F, breading is golden brown and crispy.
8. Serve with homemade Chipotle dipping sauce. Or a dipping sauce of your choice. Enjoy!

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