Remove chicken tenderloins from package and transfer to a large plate. Season both sides of chicken evenly with sprinkles of kosher salt and pepper.

Crack eggs into a medium sized shallow bowl, add hot sauce and beat until well combined.

Place Panko and parmesan cheese into another medium sized shallow bowl, stirring to combine.

With a fork, dip chicken tenderloins, in batches into egg mixture then both sides pressed into Panko crumbs. Remove any excess and place onto a separate plate for coated chicken pieces.

Working in batches, cook 5-6 tenders at a time in the basket of the air fryer. You want them placed in a single layer, not too crowded.

Heat air fryer to 400 degrees F. and cook first side for 5 minutes. When timer goes off, carefully flip chicken and cook for another 5-6 minutes until chicken is cooked through and crust is golden.

Remove chicken tenders with long tongs and place onto a serving plate or basket. Serve with an array of dipping sauces such as ketchup, ranch dressing, mustard, and barbecue sauce to name a few.