In a mixing bowl, add bread crumbs, rosemary, and thyme and combine.
Preheat to 375°F. Season tenders generously with salt and pepper. Dip and coat tenders in egg then coat with the bread crumbs.
Place chicken in the Basket. Set to cook for 12 to 14 minutes checking internal temperature of 165°F.
While the chicken is cooking, combine mustard, honey, white vinegar, and pepper in a small mixing bowl. Serve on side as a dipping sauce for the chicken tenders.
