Pat tenders dry with paper towels — removes moisture so seasoning sticks and browning improves. Season with salt, pepper, garlic powder, and any preferred spices. For naked tenders: drizzle with a little oil and rub spice blend into both sides. For breaded tenders: set up three bowls — seasoned flour, beaten egg, breadcrumbs (regular or panko mix). Dip each tender in egg, then press firmly into breadcrumbs to coat both sides. Spray breaded tenders generously with cooking spray on both sides before loading the basket. Allow about 10 minutes for prep.

Preheat air fryer to 204°C (3–5 min). Arrange tenders in a single layer — no overlapping. Cook in batches of ~4 if needed. Naked/lightly oiled tenders: 6–8 min total, flip once halfway. Breaded tenders: 7 min first side, flip, spray tops with cooking spray, then 6–7 min more (13–15 min total). Thicker tenders need more time; thinner ones finish faster. Confirm doneness with visual and temperature cues, not time alone.

Insert an instant-read thermometer into the thickest tender — internal temp must hit 74°C. Visually, breaded tenders should be golden brown and crispy; unbreaded should show no pink when cut. Rest 3–5 minutes before serving so juices redistribute and the coating sets. Serve immediately with dipping sauce. If using BBQ sauce, add it after cooking — brushing it on before will burn the sugars.