Bang Bang Chicken Tenders

Pat the chicken tenderloins dry with paper towels.

Season the tenders evenly with about 3/4 tsp salt, 1/4 tsp black pepper, garlic powder, and onion powder (reserve the rest of the salt/pepper if desired for finishing).

Set up a dredging station: place the flour in one shallow bowl, the beaten egg in a second, and the crushed cornflakes in a third.

Working one at a time, lightly coat each tender in flour, shake off excess, dip into the beaten egg, then press into the crushed cornflakes to coat completely.

Place coated tenders on a tray or plate. Lightly mist each tender with cooking spray (this is the "aftershave").

Preheat the air fryer to 400°F (200°C). Arrange tenders in a single layer in the air fryer basket (do not overcrowd — cook in batches if needed).

Air-fry at 400°F for 12–15 minutes, flipping once halfway through, until the coating is golden brown and the internal temperature reaches 165°F (74°C).

While the chicken cooks, make the bang bang sauce: whisk together Greek yogurt, light mayonnaise, sweet chili sauce, sriracha, honey, and a pinch of salt until smooth. Taste and adjust sweet/spicy balance.

When tenders are done, serve immediately with the bang bang sauce for dipping or drizzling.