Add cornflake cereal to a resealable plastic bag, and crush with a rolling pin or empty skillet. Alternately, add the cornflakes to a food processor and pulse until crumbs form.

Line up 2 shallow bowls next to an empty plate or baking sheet. In one of the bowls, add egg and splash of water. Whisk together the egg mixture until smooth.

In the second bowl, add cornflake crumbs, salt, pepper, smoked paprika, cayenne, thyme, onion powder, and garlic powder. Stir to combine.

Preheat air fryer to 400°F.

Add chicken tenders, one at a time, to the egg mixture, turning to coat all sides, letting the excess drip off.

Next add the chicken to the cornflake crumbs, turning and patting/pressing to coat all sides in the crumbs.

Finally, transfer the chicken to the prepared plate. Repeat with all remaining chicken tenders.

Spray the basket of the air fryer with cooking spray (we like to use an avocado oil spray), then place about 4-5 chicken tenders into the basket (or however many can fit in your air fryer basket). Leave a little space in between each tender, to make sure the hot air can really circulate. ** this will likely take multiple batches **

Spray the tenders with a little more oil spray. Air fry for 8-10 minutes, or until cooked through. Chicken tenders should be golden brown and have reached an internal temperature of 165°F.

While chicken is cooking, add butter to a small saucepan and heat over MED heat. Once melted, add the honey and hot sauce, stirring well to combine. Let simmer for a minute or two.

Drizzle chicken tenders liberally with the hot honey sauce, and garnish with minced parsley if desired. Serve hot and enjoy! We like to serve some ranch to dip the chicken into, to cool it down a bit.