Select 3 separate rimmed plates or baking dishes. In one plate add flour, salt and black pepper. Use a fork to mix. In the second plate, pour the beaten eggs. In the last bowl, add the crushed Chex, plain bread crumbs, kosher salt, paprika and onion powder. Use a fork to mix well.

Pat chicken tenders dry and set up your chicken coating station: On the far left have your chicken tenders, then your plate of the flour mixture, followed by the plate of egg, then the plate with the exterior coating and, lastly, a landing tray or plate for your coated chicken. Working in batches determined by the size of the plates, add several tenders to the flour plate and coat completely. Shake off any extra and then place in the egg. I usually go ahead and dredge the next round in the flour before I get my hand covered in egg.

Dip all sides of the floured tenders in the egg, let the excess drip off and then place in the plate with the exterior coating.

Coat the tenders fully with the exterior coating and press it in to help it stick. Remove the coated tenders to the clean plate or tray.

Repeat with all the remaining tenders, working in batches to ensure all get a fair coating.

Place chicken in the refrigerator, uncovered, for 10-45 minutes (or as long as you need to get the rest of dinner going!) I do not recommend making it the day before.

When you are ready to cook, preheat the air fryer to 350°F on the air fry setting.

Spray the air fryer basket with nonstick cooking spray and place the tenders on the tray. I have a large air fryer so I can do them all at one time but they touch (it doesn’t really matter).

Cook for 12-16 minutes. Cooking time will depend on the size of your tenders. Mine were rather chubby so they took 15 minutes then I warmed them before serving in the air fryer for an additional 4 minutes.