Start by generously seasoning the chicken tenders with garlic powder, salt, smoked paprika, and black pepper. This ensures every bite is packed with flavor.

Dip each tender in the whisked eggs, allowing the excess to drip off. Then, coat them thoroughly in crushed cornflakes, pressing gently to secure the coating. Set the breaded tenders aside.

Preheat your air fryer to 400°F (200°C). Lightly spray the basket with oil, then arrange the tenders in a single layer. Cook for 10–12 minutes, flipping them halfway to ensure even crispiness.

If you prefer the oven, preheat it to 425°F (220°C). Place the tenders on a baking sheet lined with parchment and spray them lightly with oil. Bake for 18–20 minutes, flipping midway through for golden perfection.

While the chicken cooks, in a microwave-safe bowl, melt the butter with minced garlic and a pinch of salt. Heat it in 1-2 minute intervals until bubbling beautifully.

Once your tenders are golden and cooked through, toss them in the warm garlic parmesan sauce. Plate them up and garnish with freshly grated parmesan and a sprinkle of parsley for a color pop.