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Cut the chicken breasts into even strips.
Season the chicken with garlic salt and dried parsley on both sides of the chicken.
Beat the eggs on a plate or in a bowl and dip both sides of each chicken strip into the egg, allowing any excess to drip off.
Add cornflakes to a plate or bowl and season the cornflakes with the same garlic salt and dried parsley used for the chicken.
Thoroughly coat the eggy chicken with the seasoned cornflakes.
Arrange the coated chicken strips in your air fryer basket, making sure they aren’t overcrowded. Lightly spray the chicken with cooking spray or oil to ensure a golden, crispy texture. Cook the chicken at 190°C (374°F) for 12 minutes, turning the strips over halfway through cooking.
Melt butter in a small bowl in the microwave for 20 seconds.
Mix in freshly crushed garlic cloves, chopped parsley, a pinch of chili flakes, and a pinch of salt.
Once the chicken is cooked and crispy, pour the garlic butter sauce over the chicken strips. You can either brush it on or spoon it over and shake together, making sure every piece is well coated.
Finally, sprinkle a generous handful of grated Parmesan cheese over both sides of the chicken strips.