In a medium or large mixing bowl, place the chicken tenders, salt, pepper, and Cajun seasoning, if using. Mix well to coat the chicken in seasoning.
Add the Dijon mustard and mix to coat.
In a gallon sized freezer bag, add the Corn Flakes. Push out the air, seal the bag, and smash the Corn Flakes inside the bag on the counter with a rolling pin. Let loose. Have fun with it! You want to crush the cereal into medium sized crumbs, not dust.
Add the chicken to the bag. Squish, roll, and shake the bag until all of the chicken is evenly coated in Corn Flake crumbs. This will probably take a couple of minutes.
Preheat the air fryer to 400 degrees Fahrenheit. Add the chicken in one layer. In my air fryer, I need to do two batches to cook all the chicken. Spray the side of the chicken facing up liberally with baking spray. Don't be stingy, as this is what crisps up the chicken strips. Using tongs or chef's tweezers, flip the chicken over and spray the other side.
Air fry the chicken at 400 degrees for 9-10 minutes, or until the chicken is cooked through. Flip the chicken about ¾ of the way through cooking, or when your air fryer tells you to. When the chicken comes out of the air fryer, sprinkle with salt. Cook a second batch, if needed.
Serve the chicken strips with your favorite dipping sauces, and enjoy!
