Air Fryer Cornbread Crusted Chicken Tenders

Combine the buttermilk, paprika, garlic powder, salt, and black pepper in a bowl. Mix well. Place the chicken tenders in the buttermilk mixture, making sure they are fully coated. Let them marinate for at least 15 minutes (or up to overnight in the refrigerator for more flavor).
Combine the cornbread, all-purpose flour, and a pinch of salt and pepper in a separate bowl. Remove each chicken tender from the buttermilk mixture, allowing any excess liquid to drip off. Roll the chicken tenders in the cornmeal mixture, pressing lightly to ensure a good coating.
Spray the air fryer basket with cooking spray to prevent sticking. Place the coated chicken tenders in the air fryer basket in a single layer. Do not overcrowd them; you may need to cook them in batches. Lightly spray the top of the chicken tenders with cooking spray. This will help them become crisp and golden.
Place the basket in the preheated air fryer and cook the chicken tenders for 8 to 10 minutes, flipping them halfway through the cooking time. The cooking time may vary depending on the chicken tenders' thickness and your air fryer's efficiency. Ensure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken tenders from the air fryer and let them rest for a few minutes to cool slightly. Serve the cornbread-crusted chicken tenders with your favorite dipping sauces, such as barbecue sauce, honey mustard, or ranch dressing.