Ranch Battered Chicken Tenders

In a medium bowl, whisk together the eggs, ranch dressing, and Dijon mustard.

Season the egg mixture with paprika, garlic powder, salt, and pepper.

Whisk in the whole wheat flour until a smooth batter forms. Set aside.

In a separate shallow bowl, combine the panko breadcrumbs with a sprinkle of the same seasonings (paprika, garlic powder, salt, pepper).

Drizzle the olive oil over the panko mixture and toss with a fork to combine.

Pat the chicken tenders dry and season them on both sides with salt and pepper.

Working one at a time, dredge a chicken tender in the ranch batter, letting any excess drip off.

Press the battered tender into the panko breadcrumbs, ensuring it's fully coated on all sides.

Place the breaded chicken tenders in the air fryer basket in a single layer, being careful not to overcrowd.

Cook at 375°F for 12-15 minutes, or until golden brown and cooked through.

While the chicken cooks, prepare the optional dipping sauce. In a small bowl, mix together mayonnaise, ketchup, yellow mustard, pickle juice, and hot sauce until well combined.

Serve the hot chicken tenders with the dipping sauce.