1. Preheat air fryer to 400 degrees. Season chicken tenders liberally with salt and pepper.
2. Add ½ cup of flour + 1 teaspoon salt and 1 teaspoon pepper to a medium sized dredging bowl. Set aside. 
3. In a second bowl, combine eggs, dijon mustard and buttermilk. Whisk until smooth. Set aside.
4. Into the bowl of a food processor (or blender) add chips, flour, paprika and garlic powder. Pulse until crumbly. Transfer mixture into a third dredging bowl. Set aside.
5. Create a dredging station by lining up your 3 bowls. Dredge each chicken tender in flour, followed by egg mixture and finally, the chip mixture. 
6. Spray each coated chicken tender lightly with cooking spray. Arrange into a single layer in the air fryer basket or rack. Cook chicken tenders in a pre-heated air fryer for 6-8 minutes, or until the internal temperature reaches 165 degrees F.  You may have to cook multiple batches. Do not stack chicken tenders.
7. Once cooked, enjoy chicken tenders immediately OR follow directions below to freeze for later use. 

TO FREEZE CHICKEN TENDERS: Allow chicken tenders to cool completely. Arrange into a single layer on a baking sheet and freeze overnight. Remove chicken tenders and store in an airtight container or bag. 

TO REHEAT AND SERVE FROZEN CHICKEN TENDERS IN AIR FRYER: Preheat air fryer to 375 degrees. Place chicken tenders into the basket and cook 3-5 minutes, flipping halfway through. Cook time may vary. Serve with favorite dipping sauce.