Add the mayonnaise, Dijon mustard, and garlic powder to a medium sized bowl. Stir well to combine.
Add in the chicken tenders, and toss them in the mayonnaise mixture to combine. Set aside while you prepare the remaining elements of the recipe. You can prepare the chicken up to 8 hours in advance, and cover the bowl and keep it in the fridge until needed.
Add the panko crumbs, parmesan cheese, salt, and pepper to a medium sized bowl. Mix well to combine and set aside.
Prepare the sauce by adding the hot sauce, butter, vinegar, Worcestershire sauce, and cayenne pepper in a small saucepan, and set over medium-high heat. Stir to help the butter melt as the sauce begins to heat.
Bring the buffalo sauce to a low boil, then stir and reduce to a high simmer over medium-low heat. Allow to simmer for 4-5 minutes, or until thickened.
Meanwhile, begin breading your chicken tenders. Using a fork or a pair of tongs, drege the mayonnaise covered chicken tenders in the breadcrumb coating mixture. Use your hands to press the crumbs into the tenders, and make sure to coat both sides.
Place the coated chicken tenders on a wire rack with a sheet pan or piece of parchment resting below. Repeat with the remaining chicken tenders.
Preheat the air fryer to 400F for at least 3 minutes, or according to the manufacturers instructions.
Spray the breaded chicken tenders with some cooking spray, and place 4-5 of the tenders in the basket of your preheated air fryer. Be careful not to overcrowd the tenders, as they will only crisp up if they are not crowded in the basket.
Cook for 6-9 minutes, or approximately 3-4 minutes per side. Flipping the tenders during the halfway point is essential to make sure you have crispy tenders.
Once the cook time is almost up, check the internal temperature of the tenders at the thickest points. A minimum temperature of 165F is required for them to be safe to eat.
Remove the chicken tenders to another wire rack or plate, and repeat with the remaining chicken pieces.
Once all of the chicken tenders are cooked through, use a pair of tongs to coat each chicken piece into the thickened buffalo sauce. Place on a clean wire rack to allow the excess sauce to drain off, or place in the air fryer basket immediately.
Repeat with 3-4 more chicken tenders, and cook for an additional 1-2 minutes in the air fryer to "bake on" the sauce.
Repeat with the remaining tenders.
Serve immediately with your choice of ranch or blue cheese dressing.