Set up the dredge: Pat the tenders dry with paper towels. Set out three shallow bowls: flour in the first, eggs beaten with the water in the second, and the panko, parmesan, salt, garlic powder, paprika, and pepper stirred together in the third.

Bread the tenders: Coat each tender in flour and shake off the excess, dip it in the egg, then press it into the panko mixture, pressing gently so the crumbs stick all over. Set the breaded tenders on a plate.

Preheat the air fryer: Preheat your basket air fryer to 400°F for 3 to 5 minutes. A hot basket helps the coating set fast so it crisps instead of steaming.

Air fry the first side: Arrange the tenders in a single layer in the basket without crowding, working in batches if needed. Spray the tops lightly with olive oil and air fry at 400°F for 6 minutes.

Flip and finish: Flip each tender, spray the second side, and air fry for another 4 to 6 minutes, until the crust is deep golden and the chicken reaches 165°F on a meat thermometer. Air fryer models vary, so use the temperature as your real doneness test.

Rest and serve: Let the tenders rest a couple of minutes, then serve hot with your favorite dipping sauces.