I've been making chicken tenders for my family for years, but when I got my air fryer, everything changed. Not in some magical way, but in a very practical one. The air fryer gives you that perfect golden crust without all the oil, and you can have dinner on the table in under 30 minutes. There's something satisfying about chicken tenders. Maybe it's because they're universally loved by kids and adults alike, or maybe it's because they're just the right size for dipping. I started perfecting this recipe when my youngest went through a phase where chicken tenders were the only protein he'd eat. At first I was pan-frying them, which meant standing at the stove, flipping each piece, and dealing with oil splatters. The air fryer solved all of that. The key to really crispy tenders is getting the coating right. I use a combination of panko breadcrumbs and regular breadcrumbs because the panko gives you those bigger, crunchier pieces while the fine crumbs help everything stick together. A little garlic powder and paprika add flavor without overwhelming the chicken. And here's what I learned through trial and error: pat the chicken completely dry before you start coating. Any moisture will make your coating soggy. These tenders work great for a weeknight dinner with some roasted vegetables, but they're also perfect for Shabbat lunch when you want something that feels special but doesn't require hours in the kitchen. I often make a double batch because they reheat beautifully in the air fryer the next day. Just a few minutes at 350 degrees and they're crispy again.