Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps the coating crisp immediately.

Prep the chicken: Pat the tenders dry with paper towels. This helps the coating stick and prevents steaming.

Set up three bowls: Bowl 1: Flour + 1/2 teaspoon salt + 1/4 teaspoon pepper. Bowl 2: Beaten eggs. Bowl 3: Panko (1 cup) + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder + 1/2 teaspoon paprika + 1/4 teaspoon salt + Parmesan if using.

Coat the tenders: Dredge in flour (shake off excess), dip in egg, then press into the panko mixture until fully coated. For extra crunch, gently press panko on both sides.

Oil lightly: Spray both sides of the coated tenders with cooking oil. This is key for golden color and even crisping.

Arrange in the basket: Place tenders in a single layer with space between. Don’t crowd; work in batches if needed.

Air fry: Cook at 400°F (200°C) for 7–9 minutes, flipping halfway and spraying the top again after flipping. Tenders are done when the coating is deep golden and the internal temperature hits 165°F (74°C).

Rest briefly: Let them sit 2 minutes to lock in juices. Serve hot with your favorite sauce.