Preheat air fryer to 400.

Process walnuts in a food processor until they resemble a coarse meal. If they’re too big, they won’t adhere to the chicken. Just be careful not to over-process — you don’t want a nut paste.

Add the panko, parmesan, salt and pepper to the nuts.

Process until the mixture is well combined and the panko breadcrumbs are smaller pieces

Set up a three part breading station with flour, beaten eggs and the walnut/panko mixture.

Season the chicken with salt. Working with one or two tenders at a time, dredge first in the flour, shaking off any excess.

Then dip in eggs

Then finally dredge in the walnut/panko mixture, turning and pressing firmly on the chicken so that the mixture adheres.

Air fry 400 degrees Fahrenheit for about 8/-10 minutes or until internal temperature reads 165 degrees Fahrenheit with an instant thermometer.   Let rest 5 minutes before serving.

To make the dipping sauce, whisk together all ingredients in a bowl. Dip chicken tenders in the sauce