The Modern Nonna

0 Place the chicken breast on a cutting board. Firmly place one hand on top of the chicken breast to prevent slipping.  Holding a sharp knife parallel to the board, slice horizontally through the thickest part of the breast to create two thin cutlets. Then, slice each cutlet into 2 or 3 strips (depending on the size) until you have about 16 strips.
1 In a mixing bowl, whisk together the eggs, salt, pepper, and sriracha (if using). Place the chicken strips into the egg mixture and coat well.
2 Pour the breadcrumbs and Parmigiano into a large Ziploc bag. Add the tenders and shake well to coat.
9 Nonna's Tip: I added about 11 chicken strips to the bag and shook until evenly coated. Then I removed them and added the remaining strips.Alternative method: you can divide the breadcrumb mixture evenly between two separate bags. Add half of the chicken tenders to each bag, seal, and shake until all pieces are fully coated.
3 You can cook them right away OR line a baking sheet with parchment paper and arrange coated chicken strips in rows about 1 inch apart. Flash freeze for about 1-2 hours.
4 Once frozen, transfer your tenders into freezer safe bags and store for up to 2 months.
5 When you’re ready to cook, lightly spray the frozen tenders with avocado oil spray. Place them in the air fryer in a single layer and cook at 400°F (205°C) for 8–10 minutes, or until the internal temperature reaches 165°F (75°C). 
8 Serve with your favorite dipping sauce and enjoy!