In a bowl, combine 4 cups water with 2.5 tbsp salt and 1.5 tbsp sugar, stirring until completely dissolved. Submerge the chicken tenders in this brine and refrigerate for at least 30 minutes, or up to overnight for deeper seasoning. Brining ensures the chicken stays moist during air frying by allowing it to absorb seasoned liquid throughout the meat.

In a small bowl, combine 1.25 tsp salt, 0.75 tsp black pepper, 0.75 tsp paprika, 0.75 tsp garlic powder, 0.75 tsp onion powder, and 0.5 tsp cayenne pepper—this is your master spice blend. On a plate, mix the panko breadcrumbs with two-thirds of the spice blend and set aside. This separation allows you to create a flavorful batter and a well-seasoned coating.

In a separate bowl, whisk together 3 tbsp flour, 0.25 tsp baking powder, 2 eggs, 1 tbsp water, and the remaining one-third of the spice blend from Step 2. Mix until you achieve a slightly loose batter—it should coat the chicken but not be too thick. If the batter seems too dense, add water one tablespoon at a time until it reaches the right consistency. I like to let this batter rest for a minute so the baking powder has time to activate slightly, which helps create an extra-crispy exterior.

Remove the brined chicken from the liquid and pat dry thoroughly with paper towels—this is crucial for achieving crispiness. Working one tender at a time, dip it into the batter from Step 3, allowing excess to drip off, then immediately press it into the panko mixture from Step 2, making sure all sides are well coated. Arrange the breaded tenders on a clean plate without overlapping. I find that pressing the panko firmly onto the wet batter helps it adhere better during cooking.

Lightly spray oil on one side of each breaded chicken tender, then place them oil-side down in the air fryer basket. Spray the top sides generously with oil as well. Air fry at 400°F for 8 minutes, then flip each tender carefully and air fry for an additional 4-6 minutes until golden brown and cooked through. The chicken is done when the internal temperature reaches 165°F at the thickest part. The oil spray combined with the baking powder in the coating creates that satisfying crunch you'd get from deep frying, but with much less oil.