Instructions

• Preheat oven to 400°F. (If using an air fryer, preheat the air fryer to 400°F instead.)
• Pat the 1 1/4 pounds chicken tenderloins dry with paper towels. Sprinkle and rub 3/4 teaspoon kosher salt evenly over the tenders.
• Set up a breading station: put 2 tablespoons all-purpose flour on a shallow plate, place the lightly beaten large egg in a medium bowl, and spread 3.5 ounces crushed tortilla chips on a third shallow plate. Sprinkle the crushed chips with the remaining 1/4 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon cumin; stir or toss to combine.
• Working with one tender at a time, dredge each piece first in the flour (shake off excess), then dip into the beaten egg (allow excess to drip off), then press and roll the tender in the chip mixture so it is evenly coated on all sides. Place coated tenders on a clean plate or tray.
• For oven baking: lightly spray a rimmed sheet pan with olive oil spray. Arrange the coated tenders in a single layer on the pan without crowding. Lightly spray the tops of the tenders with olive oil spray. Bake at 400°F for 8 to 10 minutes, then flip the tenders and bake another 8 to 10 minutes, until the chicken is cooked through (internal temperature 165°F) and the coating is golden.
• For air-fryer cooking (alternative): lightly spray both sides of each coated tender with olive oil spray. Place tenders in a single layer in the air-fryer basket (cook in batches if needed). Air fry at 400°F for 5 to 6 minutes per side, until cooked through (internal temperature 165°F) and the coating is golden.
• Transfer cooked tenders to a plate and let rest 1 to 2 minutes.
• Cut 1/2 lime into 4 wedges. To serve, place about 2 tenders per plate, garnish with chopped fresh cilantro, add one lime wedge to each plate, and serve with the 1/2 cup jarred salsa for dipping.