Pat the chicken tenderloins dry and season them with 1 teaspoon kosher salt and ½ teaspoon black pepper.

Set out three shallow dishes. To the first dish, add flour, garlic powder, 1 teaspoon of black pepper, and a pinch of salt. To the second dish, add 2 eggs plus 2 tablespoons of Frank’s RedHot and whisk until smooth. Add panko with a pinch of salt and pepper to the third dish.

Dip a chicken tenderloin into the flour and shake off the excess. Next, dip it into the egg mixture and shake off the excess. Finish dredging the chicken by rolling it gently in the panko; gently press it into the tender to ensure it adheres. Transfer to a lightly greased baking rack. Continue until all tenders are dredged.

Melt the butter in a small saucepan over medium heat. Once melted, add the remaining 1 cup of Frank’s RedHot and honey to taste. Whisk until smooth. Turn the heat to low and simmer as you air-fry the tenders.

Place the tenders in the basket and air fry in batches for 5 to 7 minutes. Flip and air fry for 5 to 7 minutes until golden brown and crisp. Once the tenders reach 165ºF, transfer them to a second baking rack. The tenders will air fry for about 10 to 14 minutes total. Continue air frying until all the chicken is cooked.

Once all the chicken tenders are air-fried, pour the warm sauce into a large bowl.

Add the chicken tenders to the bowl in batches and toss gently to coat in the sauce.

Transfer the sauced tenders to a serving platter and sprinkle with minced scallions. Enjoy!