In a shallow bowl, combine flour, garlic powder, kosher salt, and black pepper. Mix well.

In a separate bowl, whisk the eggs until frothy. This will act as the binding agent for the chicken.

In a third bowl, mix panko breadcrumbs and grated Parmesan cheese to create the crunchy coating.

Take each chicken tender, dip it into the flour mixture, shake off excess, then immerse in the beaten egg, and finally roll it in the panko and Parmesan mix, pressing firmly to adhere.

Preheat your air fryer to 200°C (400°F) for about 5 minutes and lightly brush the basket with olive oil to prevent sticking.

Carefully place the coated chicken tenders in the basket, ensuring they are spaced out for even cooking.

Cook the chicken tenders at 200°C (400°F) for 10-12 minutes, shaking the basket halfway through.

Once cooked, remove the tenders from the basket and garnish with freshly chopped parsley before serving with dipping sauces.