Start by basting 2 teaspoons of extra-virgin olive oil on the bottom of the basket.
Next, seasoning the raw meat with a generous amount of salt and pepper.
In a medium bowl, combine the mayonnaise and whole grain mustard. Set aside.
In a shallow bowl, mix the chopped pecan chips, breadcrumbs, parmesan cheese, and chopped parsley. Stir until well combined.
Using tongs, coat each raw tenderloin in the mayonnaise and mustard mixture until each piece is well coated on all sides.
Using the same tongs, dip each tenderloin in the pecan breadcrumb mixture, flipping to both sides, until the entire piece is thoroughly covered. Put them on a plate and set aside.
The next step involves preheating the air fryer. Do not remove the basket. Set it to 360°F and let it preheat for 2-3 minutes.
Once it has preheated, put each pecan crusted piece of chicken in the basket, reset the cooking timer, and close.
For even cooking, place the breaded tenderloins in the basket in a single layer. Ensure there is no overlap.
Set the air fryer to the chicken setting. If your fryer doesn't have pre-programmed food settings, set the temperature to 360°F.
Set the timer to 20 minutes.
When done, the timer will go off. Pull the handle and remove the basket. Serve immediately with dipping sauce.