Pat the chicken tenders dry with paper towels. If any of them are very thick, gently press them flatter with your palm so they cook evenly.

In one shallow bowl, whisk together the eggs and water until combined. In a second shallow bowl, stir together the panko, lemon pepper seasoning, garlic powder, and salt.

Working one tender at a time, dip it in the egg wash and let the excess drip off, then press it firmly into the panko mixture on both sides. Press down a little so the coating really adheres. Set each breaded tender on a plate while you finish the rest.

Preheat your air fryer to 400 degrees F for 3 minutes. Spray the basket lightly with cooking spray. Arrange the tenders in a single layer with a small gap between each one. Do not stack them. Spray the tops of the tenders lightly with cooking spray, which helps the panko turn golden.

Cook for 10 to 12 minutes, flipping carefully with tongs at the 6-minute mark. After flipping, spray the second side lightly again. The tenders are done when the coating is deep golden and the internal temperature reads 165 degrees F. If they need a minute more, give them that extra time.

Serve immediately with honey mustard, ranch, or a squeeze of fresh lemon juice over the top.