Place raw chicken tenders into a large bowl.
Pour honey, sriracha, and buttermilk over chicken and stir to combine.
Let sit at room temperature for 30 minutes.
After 30 minutes, drain excess marinate and set the chicken tenders aside.
Place panko, California Walnuts, and salt into a gallon sized ziplock baggie.
Seal and shake to combine.
Place drained chicken tenders into the ziplock baggie, seal again, and shake until the chicken tenders are fully coated in the panko/walnut mixture.
Hit “ON” on the air fryer.
Then hit “PRE-HEAT”. Set the temperature to 400 degrees F and set the timer to 8 minutes.
The air fryer will beep at you when it’s finished preheating.
Open up the air fryer and spray the basket with cooking spray.
Place in the chicken tenders, work with about 3 at a time, so you don’t over crowd them.
Close the air fryer. It will beep at you when it’s finished cooking.
Repeat with remaining chicken tenders.
Taste and re-season with more salt, if necessary and serve with your favorite dipping sauce!