1. Prepare the Honey Mustard Sauce (Make this first so flavors can meld):

• Combine Ingredients: In a small to medium-sized mixing bowl, add the mayonnaise, honey, Dijon mustard, yellow mustard, and apple cider vinegar (or lemon juice).
• Whisk Thoroughly: Whisk all the ingredients together until completely smooth and well combined. Ensure there are no lumps of mayonnaise or mustard.
• Season and Adjust (Optional): Stir in the pinch of salt, cayenne pepper (if using), and garlic powder (if using). Taste the sauce. This is your chance to adjust the seasonings to your preference. Need it sweeter? Add a touch more honey. Tangier? A little more Dijon or vinegar. Spicier? A bit more cayenne.
• Chill: Cover the bowl with plastic wrap or transfer the sauce to an airtight container. Refrigerate for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully. The sauce can be made up to 3-4 days in advance and stored in the refrigerator.

2. Prepare the Chicken Tenders:

• Pat Chicken Dry: If you’re using chicken tenderloins, they are usually ready to go. If using chicken breasts, cut them lengthwise into 1-inch thick strips, similar in size to tenderloins. Regardless of the cut, pat the chicken pieces thoroughly dry with paper towels. This is a crucial step as it helps the breading adhere better and promotes crispiness.
• Set Up Breading Station: You’ll need three shallow dishes or plates for an efficient breading process.

  • Dish 1 (Flour Mixture): In the first dish, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Whisk them together until evenly distributed.
  • Dish 2 (Egg Wash): In the second dish, crack the two large eggs and add the tablespoon of water or milk. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
  • Dish 3 (Panko Coating): In the third dish, combine the panko breadcrumbs, grated Parmesan cheese (if using), and dried parsley (if using). Mix them well.

3. Bread the Chicken Tenders:

• Work One by One: Take one piece of chicken at a time. This ensures each tender is evenly coated.
• Dredge in Flour: First, dredge the chicken tender in the seasoned flour mixture (Dish 1). Make sure it’s coated on all sides. Gently shake off any excess flour. This dry layer helps the egg wash stick.
• Dip in Egg Wash: Next, dip the flour-coated tender into the egg wash (Dish 2), ensuring it’s completely moistened. Allow any excess egg to drip off for a few seconds.
• Coat with Panko: Finally, transfer the egg-washed tender to the panko breadcrumb mixture (Dish 3). Press the panko firmly onto all sides of the chicken to ensure a thick, even coating. This pressing action is key for a super crispy result.
• Set Aside: Place the breaded chicken tender on a clean plate or a wire rack. Repeat this process with all the remaining chicken pieces. If you have space, try not to let the breaded tenders touch too much, as this can make the breading clump or fall off.

4. Air Fry the Chicken Tenders:

• Preheat Air Fryer (Highly Recommended): Preheat your air fryer to 400°F (200°C) for about 3-5 minutes. Preheating helps the tenders start cooking and crisping immediately.
• Arrange in Basket: Lightly spray the inside of your air fryer basket with olive oil or avocado oil spray. This prevents sticking and helps with browning.
• Single Layer is Key: Carefully arrange the breaded chicken tenders in a single layer in the preheated air fryer basket. Do NOT overcrowd the basket. Overcrowding will cause the chicken to steam rather than crisp, and they won’t cook evenly. You may need to cook the tenders in two or more batches depending on the size of your air fryer.
• Spray the Tenders: Lightly spray the tops of the chicken tenders with more olive oil or avocado oil spray. This is crucial for achieving that beautiful golden-brown color and extra crispiness, mimicking the effect of deep frying without the excess oil.
• Cook: Air fry at 400°F (200°C) for 10-14 minutes, flipping the tenders halfway through the cooking time (around the 5-7 minute mark).
• Check for Doneness: Cooking time can vary slightly depending on the thickness of your chicken tenders and your specific air fryer model. The chicken tenders are done when they are golden brown and crispy on the outside, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part of a tender.
• Repeat if Necessary: If cooking in batches, remove the cooked tenders to a plate (you can keep them warm in a low oven if desired) and repeat the air frying process with the remaining breaded chicken. Remember to spray the basket and the new batch of tenders with oil.

5. Serve and Enjoy:

• Once all the chicken tenders are cooked, serve them immediately while they are hot and crispy.
• Accompany with the chilled homemade honey mustard sauce for dipping.
• Enjoy your delicious, healthier, and incredibly satisfying meal!