Optional Marinade: Start by patting the chicken tenderloins dry with a paper towel. This helps remove any excess moisture and ensures the breading sticks well. Trim any excess fat and remove tendons if needed. Next, place the tenders into a large container or a resealable bag. Pour the buttermilk over them, making sure they are well coated. Seal the bag and refrigerate for 20 to 30 minutes, or even overnight if you want deeper flavor. After marinating, discard the leftover buttermilk and pat the tenders dry again to help achieve that crispy exterior.
Prepare the Batter: In a shallow bowl, whisk together the mayonnaise and the rest of the “Chicken Batter” ingredients: flour, egg, Dijon-style mustard, garlic powder, and paprika. This mixture should be smooth and well combined. In a separate shallow bowl, stir together the “Chicken Breading” ingredients: panko breadcrumbs, cornmeal, onion powder, salt, and pepper. You want this mixture to be evenly combined for a consistent breading.
Coat the Chicken: Use tongs to take each marinated chicken tender and first coat it in the batter. Ensure it’s well-covered, letting any excess drip off. After that, dredge it generously in the breadcrumb mixture, pressing lightly to make sure it adheres well. Repeat this for all the chicken tenders. Once done, spray one side of the breaded tenders with the cooking spray, which helps with browning.
Air Fry the Tenders: Preheat your air fryer to 400°F. Place the tenders in a single layer in the basket. Make sure not to overcrowd them; if needed, cook in batches. Air fry for 5 to 8 minutes. After this time, flip the tenders over, spray the other side with cooking spray, and cook for another 5 to 8 minutes until they are golden brown and reach an internal temperature of 160°F. Since smaller tenders can cook faster, check them sooner to avoid overcooking.
Oven Instructions: If you prefer to use the oven, preheat it to 400°F. Arrange the breaded tenders on a cooling rack placed over a baking tray. This allows air circulation for even cooking. Bake for 10 minutes, flip the tenders, spray the other sides with cooking spray, and bake for an additional 7 to 10 minutes until they reach an internal temperature of 160°F.
Make the Dipping Sauce: In a bowl, combine mayonnaise with the remaining “Dipping Sauce” ingredients, including yellow mustard, lemon juice, and honey. Whisk them together and adjust the seasonings, adding salt and pepper to taste. This sauce pairs beautifully with the tenders, adding a creamy element.
Serve: Serve the Air Fryer Chicken Tenders hot with your freshly made dipping sauce. They’re best enjoyed immediately, as they tend to lose their crispiness when stored. If you have leftovers, I recommend only cooking what you need to ensure everyone enjoys them at their best.
Enjoy: Take a moment to revel in the satisfaction of creating a delicious meal. Whether it's a weeknight dinner or a family gathering, these tenders are sure to be a hit!
