Prep the chicken: Pat the chicken dry and cut into even strips about 1 inch wide. Even thickness helps them cook at the same rate.

Set up the dredging station: In one shallow bowl, add flour with a pinch of salt and pepper. In a second bowl, whisk eggs until smooth (add hot sauce if using). In a third bowl, combine panko, salt, pepper, smoked paprika, garlic powder, and onion powder.

Coat the strips: Dredge each piece in flour, shake off excess. Dip in egg, let the extra drip off. Press into the panko mix until fully coated. Place on a plate and repeat.

Oil for crispness: Lightly drizzle or mist the coated strips with oil on both sides. This step helps the crust turn golden and crunchy.

Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. Lightly spray the basket with nonstick spray.

Air fry in batches: Arrange strips in a single layer with space between them. Cook for 8–10 minutes total, flipping at the halfway mark. Strips are done when the crust is deep golden and the internal temperature hits 165°F (74°C).

Sauce and set: Brush the tops with BBQ sauce and air fry 1–2 more minutes to set the glaze. If you love extra sauce, brush again after cooking.

Season and serve: Sprinkle with a pinch of salt while hot. Garnish with parsley if you like. Serve with extra BBQ sauce or ranch on the side.