Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, paprika, garlic powder, salt, and black pepper. This is your breading line — having it organized makes the process faster and less messy.

Pat the chicken tenders dry with paper towels. Dredge each piece in flour, dip it into the egg mixture, then press it into the seasoned panko breadcrumbs. Make sure each piece is well-coated for maximum crunch.

Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. Spray the air fryer basket lightly with cooking spray. Place the tenders in a single layer in the basket — don’t overcrowd. You may need to work in batches depending on the size of your air fryer.

Spray the tops of the tenders with a light mist of cooking spray. Air fry for 10–12 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). The exterior should be nice and crispy while the inside stays juicy.