Pat the chicken tenders dry with a paper towel, then season both sides with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper.

Now set up your breading station. In the first shallow bowl, stir together ½ cup flour with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper. In the second bowl, add 1½ cups crushed cornflakes and season with 1 teaspoon each of garlic powder, paprika, and onion powder. In a third bowl, whisk 2 large eggs until smooth.

One at a time, dredge each chicken tender in the seasoned flour, dip it into the eggs, and then press it into the crushed cornflakes. Make sure each piece is fully coated on all sides — that’s what gives it that crispy finish.

Preheat your air fryer to 400°F and spray the basket with cooking spray. Place the chicken tenders in a single layer in the basket (don’t overcrowd — cook in batches if needed). Give the tops a light spray with cooking oil. Air fry for 5–6 minutes, then flip, spray again, and cook for another 7–10 minutes, until golden and fully cooked through. (Cook time may vary slightly depending on the size of your tenders.)

While they’re cooking, make your honey BBQ sauce. In a small bowl, mix together ½ cup BBQ sauce, 2 tablespoons honey, ½ teaspoon garlic powder, and ½ teaspoon onion powder.

When the tenders are hot out of the air fryer, toss them in the sauce until they’re fully coated and glossy. Serve warm and enjoy!