• Melt 2 tablespoons butter in a medium skillet over medium heat. Add panko and stir constantly until golden brown. Transfer to a plate and let cool.
• Preheat oven to 400°F (210°C) and spray a baking sheet with non-stick cooking spray.
• Add all batter ingredients into a medium bowl and whisk until thoroughly combined. Add all chicken into the batter and toss until thoroughly combined.

  Pro tip: If your grocery store does not sell tenders, then simply cut a boneless, skinless breast into ⅔-inch strips.
• Working with one chicken tender at a time, remove from the batter, draining excess batter, coat both sides with breadcrumbs and place them on the greased baking sheet.
• Spray the tops with a coating of non-stick cooking spray. Bake for 16 to 17 minutes, until cooked through or chicken reaches 165°F. (refer notes for air frying instructions)

Make sauce

• Whisk Franks RedHot sauce, melted butter, sugar (or honey) and red pepper flakes until combined. Add mayonnaise and whisk until smooth.

  Tip: I find the mayo mixes in more smoothly when added later.
• Serve Just before serving, coat each tenderloin in the sauce on both sides and serve immediately.

  Pro tip: Toss in sauce just before eating, so it maintains the crisp texture.