Begin by patting the chicken tenderloins dry with paper towels to remove moisture.

Create a breading station with three shallow dishes: one with flour, another with beaten eggs, and the third with a mixture of panko, Parmesan, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper.

Dredge a chicken tenderloin in the flour, shaking off excess.

Dip the floured tenderloin into the beaten eggs, allowing excess to drip off.

Transfer to the panko mixture, pressing down gently to ensure an even coating.

Preheat the air fryer to 400°F (200°C).

Lightly spray the air fryer basket with cooking spray and arrange the breaded tenderloins in a single layer.

Cook for 8-10 minutes, flipping halfway through, until golden brown and internal temperature is 165°F (74°C).

Check for doneness and add 1-2 more minutes if necessary.

Allow the cooked tenderloins to rest for a few moments before serving.

Serve hot, perhaps with roasted vegetables or sweet potato fries.