Pat the chicken tenders dry with paper towels and season lightly with salt and pepper. This removes surface moisture that prevents proper browning and ensures the coating adheres correctly.

Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko mixed with garlic powder, onion powder, paprika, cayenne, Italian seasoning, and remaining salt and pepper. Working assembly-line style saves time and keeps your hands less messy throughout the breading process.

Dredge each tender in flour first, shaking off excess, then dip in egg wash, and finally coat thoroughly in the panko mixture. Press the breadcrumb coating gently so it adheres properly and creates that signature crunch.

Lightly brush or spray each breaded tender with olive oil on both sides—this is crucial for achieving that air fryer chicken tenders family restaurant-quality golden exterior. Oil promotes browning and crispiness without deep frying.

Arrange tenders in a single layer in your air fryer basket without overcrowding. Cook at 400°F for 12 minutes, shaking the basket halfway through at the 6-minute mark to ensure even cooking on all surfaces.

Check that the internal temperature reaches 165°F using a meat thermometer inserted into the thickest part. The coating should be golden brown and crispy when fully cooked.

Let tenders rest for 2-3 minutes before serving so the coating stays intact and remains crunchy.