Begin by seasoning the chicken tenders with sea salt and freshly ground black pepper.

Crack the eggs into a shallow dish and beat them lightly. In a separate shallow dish, mix together the whole wheat breadcrumbs and panko.

One at a time, dip each chicken tender into the beaten egg, allowing any excess to drip off. Then, coat the tender in the breadcrumb mix. I recommend pressing gently to ensures it adheres. Gently shake off any excess and set aside on a plate.

Lightly spray each chicken tender with olive oil on both sides. This is the trick to achieve that golden crispness without the need for deep frying.

Preheat your air fryer to 400 degrees F (this step is crucial for cooking evenly).

Place the chicken tenders in the air fryer basket in a single layer (make sure they do not touch).

Air fry the chicken tenders for 5 to 6 minutes on each side, or until they are cooked through and the exterior is crispy and golden brown.

Serve the chicken tenders hot with a squeeze of fresh lemon juice.