Slice the yellow squash into ¼ inch rounds and discard the ends.

Toss the sliced squash with ½ teaspoon of salt.

Combine ¼ cup of flour, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder in a separate bowl.

Whisk 1 egg and ⅛ cup of milk together in another bowl.

Pour ¾ cup of panko breadcrumbs into a third bowl.

Dip each squash round sequentially into the flour mixture, then into the egg mixture, and finally into the panko breadcrumbs.

Preheat the air fryer to 400°F and arrange the coated squash slices in a single layer.

Air fry the squash for 8 to 10 minutes until golden brown and crispy.

Serve immediately after removal from the air fryer.