Step 1

Heat air fryer to 400°. Spread out chicken tenders on a large plate and pat dry with paper towels. Season on both sides with salt. Chill, uncovered, until ready to use.

Step 2

Whisk flour, garlic powder, onion powder, cayenne, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Whisk eggs in another medium bowl.

Step 3

Combine panko, shredded coconut, black sesame seeds, and white sesame seeds in a third medium bowl. Spray with nonstick spray, then mix with a spoon. Repeat 3 times, until panko mixture is thoroughly coated in oil.

Step 4

Working one at a time, dip tenders in flour mixture, turning to coat all over. Shake off any excess. Dip in egg mixture, letting excess drip back into bowl. Dredge in panko mixture, turning to coat and pressing lightly to adhere. Transfer tenders to a large plate or a small rimmed baking sheet.

Step 5

Working in 2 batches, arrange tenders in a single layer in air fryer. Cook until lightly browned underneath, 7–9 minutes. Turn tenders over and cook until cooked through, another 7–9 minutes.

Step 6

Meanwhile, whisk garlic, lemon juice, peanut butter, maple syrup, Sriracha, and ¼ cup water in a medium bowl until smooth, about 30 seconds. Season with salt.

Step 7

Transfer tenders to a platter. Serve with peanut sauce alongside.