SOAK: Add the buttermilk, 1 teaspoon salt, and tenders into a zip-top bag. Zip the bag, shake and massage to coat the chicken in the buttermilk. Let sit for 15-20 minutes while you prepare the remaining ingredients. If time permits, you can let these sit for up to 6 hours, covered, in the refrigerator.

SET IT UP: Add the water and egg mixture to a shallow dish. Add the flour, parmesan, ½ teaspoon salt, garlic powder, smoked paprika, and onion powder to another dish; whisk to combine. Add the crushed cornflakes to the last dish.

DREDGE: Using a dry hand, dip the chicken into the flour mixture, then with the other hand dip in the eggs, and finally, with the dry hand dip the cornflakes. Gently press down and coat the chicken well in the cornflakes. Set the tender on a plate; repeat with the remaining tenders.

AIR FRY: Preheat the air fryer to 380ºF. When the air fryer is hot, add 3-6 tenders to the air fryer in batches, don’t overcrowd or they won’t crisp up. Spray with cooking spray, and cook for 9-12 minutes total, flipping them halfway and spraying them on the other side. Chicken should register 165ºF on a meat thermometer. Repeat with remaining tenders. Serve with dipping sauce (recipe in notes.)

OR BAKE: You can also bake the tenders in a 400ºF preheated oven. I suggest lining a large baking sheet with foil, placing a wire rack on top spraying with oil, then placing tenders on top and spraying the tenders with cooking spray. Bake the tenders for 14-20 minutes or until they reach 165ºF. You’ll also want to flip and spray them around the halfway mark. Serve with dipping sauce (recipe in notes.)