Air Fried Crispy Chipotle Honey Chicken Tenders

Season the chicken tenderloins with salt, pepper, and garlic powder.

In a shallow dish, whisk the eggs. In another dish, combine the flour and crushed cornflakes.

Dip each chicken piece first in the flour mixture, then in the eggs, and finally coat with the cornflake mixture.

Arrange the coated chicken on the air‑fryer basket and spray lightly with cooking spray.

Air‑fry at 400°F (400°F) for 10‑12 minutes, flipping halfway through, until the coating is golden and the chicken reaches an internal temperature of 165°F (165°F).

While the chicken cooks, combine honey, chopped chipotle peppers, adobo sauce, minced garlic, apple cider vinegar, hot sauce, and broth in a small saucepan; bring to a gentle simmer over medium heat.

Simmer the glaze for 3‑4 minutes, stirring occasionally, until it thickens slightly and becomes glossy.

Remove the chicken from the air fryer and place it in a large bowl; pour the hot glaze over the tenders and toss to coat evenly.

For the high‑protein ranch, whisk together Greek yogurt, light mayo, ranch seasoning, chopped dill, a splash of pickle juice, and a splash of water until smooth.

Serve the glazed chicken tenders with a side of the creamy ranch dip and enjoy immediately.