Served with oven potato wedges and steamed broccoli.
In a plate, mix a little over a table spoon of spices into your flour.
Dip the chicken into the flour one strip at a time coating the entire surface.
About 40 minutes before serving, start the wedges: heat the oven to 425°F. Cut the potatoes into wedges, toss with the olive oil, paprika and salt, and roast for 30 minutes, turning once, until crisp. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
Dip the floured chicken into the eggwash.
Press the chicken into the breadcrumbs trying to pick up as much as possible.
Repeat until all strips have been floured egged and breaded.
Coat both sides of the tenders with a light amount of olive oil.
Place the tenders into your airfryer, do not layer them on top of each other.
Set your airfryer to chicken mode and cook for 20 minutes at 360 degrees fahrenheit.
Steam or microwave the broccoli until tender, about 5 minutes, then toss with the butter, a squeeze of lemon and a pinch of salt.
Serve with honey mustard for maximum effect.