Pat chicken dry with paper towels. Season all over with salt and pepper. This step is critical - moisture stops the flour from sticking.
Set up 3 shallow bowls: Bowl 1 with flour, Bowl 2 with beaten eggs, Bowl 3 with panko mixed with garlic powder, onion powder, paprika, Italian seasoning, and cayenne.
Dredge each tender in flour (shake off excess), dip in egg wash (let excess drip), then press firmly into seasoned panko on all sides. Use your fingers to press the crumbs in.
Place breaded tenders on a wire rack or plate in a single layer. Rest 10 minutes at room temperature before cooking. This bonds the coating to the chicken.
Preheat air fryer to 400F (200C) for 3 to 5 minutes with the empty basket inside.
Spray the air fryer basket with oil. Arrange tenders in a single layer with space between each piece. Spray the tops generously until no dry white spots remain on the panko.
Air fry at 400F for 10 to 12 minutes. Flip at 5 to 6 minutes and spray the second side with oil. Cook until internal temperature reaches 165F.
Rest on a wire rack for 2 to 3 minutes. Serve immediately with dipping sauces.