1. Start by marinating the chicken. Clean and dry the chicken breast and cut into (not too thin) strips. Add to a bowl (or freezer bag) you can close. Add the buttermilk, garlic powder, onion powder, paprika powder, salt, and cayenne pepper and mix everything until well combined and the chicken is completely covered with the marinade. Place in the fridge and let sit for at least 4 hours (up to 24h).

2. When ready to continue, prepare your breading station. In one shallow bowl mix the Panko, grated Parmesan, garlic powder, lemon pepper, and salt. To a second shallow bowl add the flour and to a third bowl add the eggs and whisk lightly. Prepare a large baking tray with some baking paper and set aside.

3. When your marinated chicken is ready start breading the chicken tenders. Take the chicken pieces out of the marinade, one by one, and first coat the pieces with flour, then dip them into the whisked egg and finish them in the breadcrumbs. Place the breaded pieces on the prepared baking sheet and continue until all chicken is used.

4. Heat up your air fryer to 360°F (180°C). Spray the basket of the air fryer with some cooking spray (olive oil). Add the breaded chicken tenders to the basket (they should not touch each other), spray with some more cooking spray, and air-fry them for about 12 minutes – flip them halfway through the cooking time. The chicken tenders should have nicely browned and look crispy. Take out, keep warm, and continue with the remaining chicken tenders.

5. For the honey mustard sauce mix the mayonnaise, mustard, honey, cider vinegar, garlic powder, paprika powder, lemon pepper, and some salt until well combined. If your honey is not very runny you should warm it first in the microwave for a few seconds. Serve the chicken tenders with the sauce and enjoy!