Season the chicken breasts with salt, pepper, and paprika evenly and on both sides.
2. Step
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).
3. Step
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.
4. Step
Set the air fryer to 400°F and add a few tenders at a time, ensuring not to layer them over each other.
5. Step
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.
6. Step
While the tenders are cooking, in a separate clean bowl, whisk together the ingredients for the honey mustard sauce.
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