Marinate the Chicken: Place the chicken tenderloins in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes.
Prepare the Coating: In a separate bowl, mix together the flour, panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, thyme, basil, salt, and pepper.
Coat the Chicken: Remove the chicken from the buttermilk and dredge each piece in the flour mixture, pressing gently to adhere the coating.
Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C).
Air Fry the Chicken: Arrange the coated chicken tenderloins in a single layer in the air fryer basket. Lightly spray with cooking spray. Cook for 10-12 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Serve: Remove from the air fryer and serve hot. Enjoy your crispy, tender chicken!
Prep Time: 10 minutes (+ 30 minutes marinating) | Cooking Time: 12 minutes | Total Time: 52 minutes
Kcal: 300 per serving | Servings: 4