Prepare the egg wash

• Beat the egg in a bowl with the olive oil, lemon juice and chopped parsley.
• Season with garlic powder, paprika, salt and black pepper and mix well.

Make the breadcrumb coating

• Combine the panko breadcrumbs, Italian breadcrumbs and grated parmesan in a second bowl.
• Mix until evenly blended.

Coat the chicken tenders

• Dip each chicken tender into the egg wash, letting the excess drip off.
• Press firmly into the breadcrumb mixture so it sticks on all sides.
• Set the coated tenders aside on a plate.

Air fry the tenders

• Lightly spray the air fryer basket and the tenders with cooking spray.
• Arrange the tenders in a single layer without overlapping and air fry at 200 °C, turning halfway, until golden, crispy and cooked through.

Whisk the honey mustard dip

• In a bowl, whisk the mayonnaise, honey, Dijon mustard and white vinegar.
• Season with garlic powder, paprika and salt, then whisk until smooth.

Serve

• Serve the crispy tenders hot with the honey mustard dip on the side.