Start by patting the chicken tenders completely dry with paper towels .

Removing excess moisture is essential because wet chicken will not allow the egg and breading to stick properly .

Season the chicken tenders evenly on both sides with salt and pepper (using about 1 ½ teaspoons of salt and ¾ teaspoon of pepper in total) .

In a shallow dish, crack the two large eggs and beat them lightly until well mixed . This serves as the "glue" for the recipe.

In a separate shallow dish, combine the Panko breadcrumbs, paprika, and garlic powder .

Mix well until the spices are fully distributed.

Working with one or two tenders at a time, dip each piece into the beaten egg mixture, allowing any excess to drip off .

Using a fork helps keep your hands clean.

Immediately transfer the chicken to the Panko mixture and press the breadcrumbs firmly onto the surface to ensure full coverage .

Place the coated tenders on a lined baking sheet while completing the rest .

Preheat your air fryer to 400°F (200°C) before cooking .

Lightly spray the air fryer basket with olive oil .

Spray the top side of the breaded chicken tenders with olive oil spray .

Place them sprayed-side down into the preheated basket .

Ensure there is space between the pieces so the air can circulate properly; do not overcrowd the basket .

Spray the new top side with olive oil as well .

Air fry at 400°F for 6 minutes on the first side .

Open the air fryer, flip the tenders over, and cook for an additional 5 minutes until they are golden-brown and cooked all the way through