Step 1: Prep the tenders: Fold the tenders if they are too long, and pat dry with paper towels. A dry surface is what lets the coating stick; otherwise the crumbs fall off as they cook and the meat weeps water, turning pale and tough.
Step 2: Season and bread: Mix the flour with salt, garlic powder, and paprika; beat the egg; keep the panko in its own plate. Run each tender through flour, egg, then panko in that order — keep the order right so the coat is even and pretty, with every side covered.
Step 3: Arrange and oil: Lay the tenders in the basket in a single layer with gaps, then mist or brush the surface with oil so they turn golden instead of dry and pale. This is the final step to a crisp shell — do not skip it; a thin mist is enough.
Step 4: Air fry and flip: Air fry at 190°C (375°F) for 11–13 minutes, flipping at minute 7 so both sides crisp. Strips are thinner than chunks, so do not overcook or the meat toughens; confirm 74°C (165°F) at the center with a thermometer for the safest result.
Step 5: Finish and dip: Pull them at 74°C (165°F). Serve with honey mustard or ketchup, and cut smaller for kids; eat while hot for the best aroma, since the shell is crispest in the first few minutes out of the basket.
