Ingredients

• 1 lb Chicken Tenderloins (approximately 8–12)
• 1 cup Buttermilk
• 1 Tbsp Mustard (Yellow or Dijon)
• 2 tsp Salt
• 1 tsp smoked paprika
• ½ tsp Black Pepper

• 1 cup Protein Oats (144 g)
• ¾ cup freshly grated Parmesan Cheese
• 1 Tbsp chopped Parsley
• 1 tsp Salt
• ¼ tsp Black Pepper
• 1 tsp smoked paprika

Instructions

1. In a bowl, whisk together buttermilk, mustard, salt, paprika and pepper.
2. Add chicken tenders and mix until they are coated with the marinade. Marinate, covered in the refrigerator, for 20 minutes–2 hours.

1. Add oats to the bowl of a food processor and pulse until it resembles coarse breadcrumbs. Add grated parmesan, chopped parsley, salt, pepper and paprika and pulse to combine. Place in a shallow bowl or dish.

1. Preheat air fryer to 400°F.
2. Remove chicken tenders from the marinade one at a time, letting any excess drip off, and place into the coating one or two at a time. Fully coat each tender and place on a tray or plate until ready to cook.
3. Before cooking, spray both sides of the chicken with olive oil spray or cooking spray.
4. Air fry chicken tenders in batches until golden brown, about 12 minutes, flipping them halfway through.
5. Serve with your favorite dips and enjoy!