Place chicken tenderloins in a large bowl and add buttermilk. Cover and place into the refrigerator to let them soak for at least 6 to 12 hours.

When you’re ready to cook the chicken, get your breading station set up. In one bowl, add the flour, cornstarch, egg, and water. Stir well. This is your wet batter. Set aside. In another medium bowl, add panko crumbs (or breadcrumbs) and red pepper flakes.

Preheat air fryer to 395 degrees F, air fryer setting. (200 celsius)

Coat each piece of chicken in the wet batter. Allow any extra to drip off into the wet batter bowl before transferring the chicken to the bowl of Panko crumbs. Coat each piece completely in Panko.

After you’ve coated the chicken, place it in the air fryer basket. Set the time for 6 minutes. Flip and air fry for another 4-6 minutes.

Cook until the chicken is a nice golden brown on the outside and completely white on the inside. An internal thermometer should read 165 degrees when inserted into the middle of the chicken.

Plate, serve, and enjoy!