Pat chicken tenderloins completely dry with paper towels before seasoning and air-frying to ensure maximum crispiness and better sauce adhesion on the exterior.

Temper your hot sauce by gradually whisking it into the Greek yogurt rather than dumping it all at once—this prevents separation and creates a creamy, cohesive sauce that coats evenly.

Soak cut potatoes in cold water for 30 minutes, then pat dry before air-frying to remove excess starch, resulting in extra-crispy, golden fries with a fluffy interior.

Combine garlic salt, paprika, and pepper in a small bowl before applying to chicken—this ensures even distribution and prevents clumping of seasonings during the air-frying process.

Mince fresh garlic and let it sit for 5 minutes before adding to your yogurt sauce to activate its enzymes, intensifying the flavor without any harsh, raw garlic bite.