Set up a dredging station. Combine the flour, garlic powder, salt and pepper in a shallow dish. Place the beaten eggs in second shallow dish, and combine the panko breadcrumbs and Parmesan cheese in a third shallow dish.

Dredge the chicken tenders in the flour mixture. Then dip them into the egg, and finally place the chicken in the breadcrumb mixture. Press the coating onto both sides of the chicken tenders. Place the coated chicken tenders on a baking sheet until they are all coated. Spray both sides of the chicken fingers with vegetable oil.

Pre-heat the air fryer to 360ºF.

Air-fry the chicken fingers in two batches. Transfer half the chicken fingers to the air fryer basket and air-fry for 9 minutes, turning the chicken over half way through the cooking time. When the second batch of chicken fingers has finished cooking, return the first batch to the air fryer with the second batch and air-fry for one minute to heat everything through.

Serve immediately with marinara sauce, ketchup, honey-mustard or your favorite dipping sauce.