Pat the chicken dry with paper towels and season with salt and pepper. Set aside.

In a small saucepan or skillet, melt the butter over very low heat. Add the garlic and continue heating on very low, stirring constantly, for several minutes making sure the butter doesn’t brown and the garlic doesn’t burn. Remove from heat, transfer the butter and garlic to a bowl and allow to cool slightly. (This can also be done in a microwave if preferred).

In a separate bowl, whisk together the breadcrumbs, parmesan cheese and Italian seasoning.

Dip each piece of chicken in the garlic butter, then transfer to the bowl with the breadcrumb mixture and turn to coat fully, gently pressing the crumbs onto the chicken.

Working in batches, place chicken in a single layer into the basket of your air fryer (we are ab le to fit 4 pieces of chicken at once).

Cook at 370℉ for 12 minutes, flip the chicken, then cook an additional 5 to 7 minutes, until chicken has cooked through to an internal temperature of 165℉.