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Ingredients

Chicken Tenders

• 3/4 cup whole buttermilk
• 2 tspns grated garlic (about 3 medium cloves)
• 1 1/2 tspns kosher salt divided
• 1 pound chicken breast tenders (about 8 tenders)
• 1 1/4 cups panko (Japanese style breadcrumbs)
• 2 ounces Parmesan cheese (about 1/2 cup)
• 1 tbsp olive oil

Sauce

• 1/4 cup mayonnaise
• 1/4 cup whole buttermilk
• 1 1/2 tbsp granulated sugar
• 3/4 tspn spicy brown mustard
• 1/2 tspn fresh lemon juice (from 1 small lemon)
• 1/2 tspn black pepper
• 1/4 tspn kosher salt

Instructions:

Step 1:
Prepare the Chicken Tenders: Place buttermilk, garlic, and 1 teaspoon of the salt in a ziplock plastic bag. Add chicken; seal bag, and gently toss to completely coat chicken. Let marinate at room temperature, tossing occasionally, 30 minutes.

Step 2:
Meanwhile, stir together panko, Parmesan, oil, and remaining 1/2 teaspoon salt in a shallow dish, stirring to evenly combine. Set aside.

Step 3:
Prepare the Sauce: Stir together mayonnaise, buttermilk, vinegar, sugar, mustard, lemon juice, pepper, and salt in a bowl. Set aside.

Step 4:
Preheat a 5.3-quart air fryer to 400°F for 2 to 3 minutes. Working with 1 tender at a time, remove chicken from marinade, and place in panko mixture, gently pressing to fully coat on both sides. Gently shake chicken to remove excess, and place in the air fryer basket. Repeat process with remaining tenders. Cook until chicken is golden brown and a thermometer inserted into thickest portion of meat registers 165°F, about 6 minutes per side. Serve Chicken Tenders hot alongside Sauce.

Enjoy!