Instructions

• Trim the chicken: Pat 1 pound chicken tenderloins dry with paper towel, trim any fat and remove tendons.
• (Optional) Marinate: Place the tenders in a large container or resealable bag, pour 1 cup buttermilk over them, seal, and refrigerate 20–30 minutes or up to overnight. When finished marinating, discard the buttermilk and pat the tenders dry with paper towel. If not marinating, proceed after Step 1.
• Make the batter: In a shallow bowl, whisk together 2 tablespoons mayo, 2 tablespoons flour, 1 large egg, 1 tablespoon Dijon-style mustard, 1-1/2 teaspoons garlic powder, 1-1/2 teaspoons paprika, and 1-1/2 teaspoons salt until smooth.
• Make the breading: In a second shallow bowl, stir together 1 cup panko breadcrumbs, 1/2 teaspoon onion powder, 1/2 teaspoon pepper, 1/4 cup yellow cornmeal, and 1/2 cup flour until evenly combined.
• Bread the tenders: Using tongs, dip each tender into the batter, letting excess drip back into the bowl, then press the tender into the breading to coat thoroughly. Transfer coated tenders to a wire rack or plate and repeat with remaining pieces.
• Prepare for cooking: Generously spray one side of each breaded tender with cooking spray. (If cooking in the oven, also lightly spray the tops before placing on the rack.)
• Air fryer method: Preheat the air fryer to 400°F. Arrange tenders in a single layer in the basket without overlapping (cook in batches if needed). Cook 5–8 minutes, flip the tenders, spray the exposed side with cooking spray, then cook another 5–8 minutes until golden brown and the internal temperature reaches 160°F (carryover heat will bring it to 165°F). Check smaller tenders sooner to avoid overcooking.
• Oven method: Preheat the oven to 400°F. Place breaded, sprayed tenders on a cooling rack set over a baking sheet. Bake 10 minutes, flip the tenders, spray the other sides with cooking spray, then bake 7–10 more minutes or until golden brown and the internal temperature reaches 160°F.
• Make the dipping sauce: In a small bowl, combine the remaining mayo (1/4 cup), 1 teaspoon yellow mustard, 1/4 teaspoon lemon juice, 1 tablespoon honey, and 2 teaspoons honey BBQ sauce. Whisk to combine and adjust seasoning with salt and pepper to taste, if desired.
• Serve: Serve the tenders hot with the dipping sauce. Note that these are best eaten immediately, as they lose crispness when stored.