Slice 360 g Chicken Breast into tenders - four per breast.
Whisk 1 Egg in a bowl, put 2 tablespoon Flour in another bowl and 50 g Cornflakes in a third.
Divide 2 tablespoon Mexican seasoning between the flour and cornflakes and combine.
Coat the chicken in the flour, then dip into the egg, then coat in the cornflakes.
Repeat with all the chicken tenders.
Put the coated chicken into your air fryer. Spray with a little oil and cook at 200°C/400°F for 5 minutes.
Flip the tenders over and cook for a further 5 minutes.
Notes
Make sure your chicken tenders are in a single layer in the air fryer, so there is enough space in between them so they get nice and crispy.
If you need to cook these in batches, then you can keep the cooked ones warm in the oven on a low heat until the rest are ready.
For some added crunch, and a little extra indulgence, why not add some grated Parmesan to your cornflakes/breadcrumbs. It melts really well and gets nice and crunchy.
You can cook these in the oven. They will take about 20 minutes at 200°C and need flipping halfway.
The thickness of your chicken tenders will vary the cooking time, so make sure to check they are cooked through before serving.