Name: Irresistible Air Fryer Chicken Tenders
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound boneless skinless chicken tenders; 3 cups buttermilk; 1 tablespoon hot sauce; 1/4 teaspoon Worcestershire sauce; Kosher salt and freshly ground black pepper; 4 cups nacho cheese chips; 2 cups panko breadcrumbs; Nonstick cooking spray, for the tenders; Hot Honey Mustard, for dipping, recipe follows; 1/2 cup mayonnaise; 1/2 cup yellow mustard; 1/4 cup hot honey; 5 dashes hot sauce

Directions

Watch how to make this recipe.

Special equipment:

a 2.5-liter air fryer

Place the chicken tenders in a large resealable plastic bag. Pour in the buttermilk, hot sauce, Worcestershire sauce, 1 teaspoon salt and a pinch of pepper. Seal the bag and massage the chicken to bring the marinade together. Refrigerate for at least 2 hours and up to overnight.
When ready to cook, preheat a 2.5-liter air fryer to 375 degrees F.
Put the chips in a second resealable plastic bag and crush with a rolling pin. Pour the chip crumbs into a shallow baking dish. Stir in the panko breadcrumbs and 1/2 teaspoon each salt and pepper.
Lift a chicken tender out of the marinade with tongs and allow the excess to drip off. Dredge the chicken in the breadcrumb mixture, using your dry palm to press the breadcrumbs into the chicken until it is evenly coated. Repeat this process until all the tenders are breaded. Place the chicken tenders in the basket of the air fryer in one layer, making sure they don't touch. Spray the chicken generously with nonstick cooking spray.
Cook until crispy on one side, about 8 minutes. Gently flip the chicken and spray with nonstick cooking spray again. Cook until crispy and deeply golden, 8 minutes more. If using a smaller air fryer, work in batches as needed.
Place on a serving platter and serve warm with Hot Honey Mustard for dipping.

Hot Honey Mustard:

Whisk together the mayonnaise, mustard, hot honey and hot sauce in a small bowl until incorporated. If making ahead, store in an airtight container in the refrigerator for up to 3 weeks. The sauce gets better with time!