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Season the chicken tenderloins with salt, pepper, and garlic powder, ensuring both sides are fully coated.

Set up a breading station with three separate bowls: one containing the high protein flour (or regular flour), one with the 2 beaten eggs, and one with the 2 cups of crushed corn flakes.

Dip each seasoned chicken tenderloin first into the flour, then into the beaten eggs, and finally into the crushed corn flakes, ensuring they are fully coated.

Place the breaded chicken tenderloins into an air fryer basket.

Spray the chicken with light cooking spray to help with crispiness.

Air fry the chicken at 390°F for 10-12 minutes, making sure to flip them halfway through the cooking time, until they are nice and crispy.

While the chicken cooks, prepare the southwest ranch. In a bowl, combine the non-fat Greek yogurt, light mayo, minced garlic, and fresh lime juice.

Add the dry seasonings: chili powder, cumin, smoked paprika, onion powder, and salt to the ranch mixture.

Add 1–2 tablespoons of water to thin the mixture to a drizzle consistency, starting with 1 tablespoon and adding more if needed.

Mix all ingredients until the ranch is smooth and creamy.

In a medium pan, combine the hot sauce, honey, and minced garlic for the hot honey glaze.

Heat and stir the mixture over medium heat until it forms a delicious hot honey glaze. Do not boil.

Once the chicken tenders are crispy from the air fryer, dip each one into the hot honey glaze, ensuring it's well coated.

Serve the hot honey glazed chicken tenders on a plate alongside the prepared southwest ranch for dipping. Garnish with additional chopped green onions, if desired.


Season the chicken tenderloins with salt, pepper, and garlic powder, ensuring both sides are fully coated.

Set up a breading station with three separate bowls: one containing the high protein flour (or regular flour), one with the 2 beaten eggs, and one with the 2 cups of crushed corn flakes.

Dip each seasoned chicken tenderloin first into the flour, then into the beaten eggs, and finally into the crushed corn flakes, ensuring they are fully coated.

Place the breaded chicken tenderloins into an air fryer basket.

Spray the chicken with light cooking spray to help with crispiness.

Air fry the chicken at 390°F for 10-12 minutes, making sure to flip them halfway through the cooking time, until they are nice and crispy.

While the chicken cooks, prepare the southwest ranch. In a bowl, combine the non-fat Greek yogurt, light mayo, minced garlic, and fresh lime juice.

Add the dry seasonings: chili powder, cumin, smoked paprika, onion powder, and salt to the ranch mixture.

Add 1–2 tablespoons of water to thin the mixture to a drizzle consistency, starting with 1 tablespoon and adding more if needed.

Mix all ingredients until the ranch is smooth and creamy.

In a medium pan, combine the hot sauce, honey, and minced garlic for the hot honey glaze.

Heat and stir the mixture over medium heat until it forms a delicious hot honey glaze. Do not boil.

Once the chicken tenders are crispy from the air fryer, dip each one into the hot honey glaze, ensuring it's well coated.

Serve the hot honey glazed chicken tenders on a plate alongside the prepared southwest ranch for dipping. Garnish with additional chopped green onions, if desired.
