Step 1

Season the chicken breasts with salt, pepper, and paprika evenly and on both sides.

Step 2

In a shallow bowl, add the flour and in a second, separate bowl, add the eggs and yellow mustard and whisk together. In a third bowl, add the panko bread crumbs (you’re essentially creating a dredge to coat the chicken).

Step 3

Coat the chicken breast with flour, then the egg wash, then bread crumbs, breading the tender. Move to a separate tray or plate and repeat with the remaining 5 tenders. Refrigerate for 10-20 minutes.

Step 4

Set the air fryer to 400°F and add a few tenders at a time, ensuring not to layer them over each other.

Step 5

Air-fry for 15 minutes, then flip and continue cooking for 12-15 minutes more. Then, move tenders to a cutting board or platter and cover with foil. Continue air frying the rest.

Step 6

While the tenders are cooking, in a separate clean bowl, whisk together the ingredients for the honey mustard sauce.

Step 7

Serve.