Ingredients

Chicken Tenders: 1 lb, cut into 3″ pieces
Butter: 1 stick
Garlic: 8-10 cloves, minced
Parmesan: Grated, to taste
Hot Sauce: 1 tablespoon
Seasonings:
Paprika: 1 teaspoon
Garlic Powder: 1 teaspoon
Onion Powder: 1 teaspoon
Salt: 1 teaspoon
Pepper: 1 teaspoon
Red Pepper Flakes: ½ teaspoon
Olive Oil: 2 tablespoons
Fresh Parsley: Chopped, for garnish
Wooden Skewers: Soaked in water for at least 30 minutes

Directions:

Prepare the Skewers:
Soak wooden skewers in water for at least 30 minutes to prevent burning.
Combine the paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes in a small bowl. Set aside.
Prep the Chicken:
Cut chicken tenders into 3″ pieces.
Place chicken pieces in a bowl, add olive oil, and toss with the spice mixture until evenly coated.
Skewer the Chicken:
Pack the chicken pieces tightly onto the soaked skewers with no space in between. Snip the top few inches of the skewers if necessary to fit in the air fryer.
Make the Garlic Parmesan Sauce:
In a saucepan over low heat, melt the butter. Add minced garlic, grated parmesan, and hot sauce. Stir to combine.
Scoop out 1/3 of the sauce for basting the chicken during cooking. Reserve the remaining sauce for after the chicken is cooked to avoid cross-contamination.
Cook the Chicken Skewers:
Preheat the air fryer to 400°F (200°C).
Place 2-3 skewers in the air fryer and cook for 5 minutes.
Remove the skewers, flip them, and baste with the sauce. Return to the air fryer and cook for an additional 2 minutes.
Baste again with the sauce and cook for another 5-6 minutes, or until the internal temperature reaches 165°F (74°C). The total cook time should be around 12-14 minutes.
Finish and Serve:
Once the skewers are done, give them a final basting with the reserved garlic parmesan sauce.
Sprinkle with additional grated parmesan and fresh chopped parsley.