Season your chicken fillets all over with 1 tsp paprika, 1 tsp garlic granules 0.5 tsp salt and 0.5 tsp black pepper.
Beat 1 large egg in one bowl. Crush 90 grams cornflakes, crushed into fine crumbs and tip into a second bowl.
Dip each fillet in the egg, let the excess drip off, then press firmly into the crushed cornflakes so every side is coated.
Spray with a little oil and air fry at 190°C for 12 minutes, flipping halfway, until golden and cooked through (75°C in the centre). Oven option: 200°C fan on a wire rack for 18 to 20 minutes.
While the chicken cooks, add all your sauce ingredients (apart from your sesame seeds) into a bowl and mix. Microwave for 1 minute until it thickens slightly and turns glossy.
Coat the now cooked tenders in the sauce
Serve and enjoy!
