Set up three shallow bowls or plates—one with flour seasoned with salt and pepper, one with the beaten eggs, and one with a mixture of parmesan, breadcrumbs, garlic powder, and paprika. This setup makes coating the chicken fast and efficient.

Dredge each chicken tender in the flour, shaking off the excess. Next, dip it into the egg, then press it into the breadcrumb-parmesan mixture, making sure it’s well coated. Repeat with all pieces.

Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. A hot air fryer ensures even cooking and crispy results.

Spray the air fryer basket with a bit of cooking spray. Arrange the chicken tenders in a single layer without overcrowding. Lightly spray the tops of the tenders as well. Cook for 10–12 minutes, flipping halfway through, until golden brown and cooked through (internal temp should hit 165°F or 74°C).

Let the chicken rest for a couple minutes before serving. Pair with your favorite dipping sauce—ranch, honey mustard, or a spicy aioli all work great.