Pat chicken tenderloins completely dry with paper towels and trim off any tough white tendons using kitchen shears. Place tenders in a shallow bowl with buttermilk, ½ teaspoon kosher salt, and garlic powder. Let soak for 10 minutes at room temperature (or up to 2 hours refrigerated) to lock in maximum juiciness.

Arrange three shallow wide bowls in an assembly line: Bowl 1: All-purpose flour with ½ teaspoon kosher salt, black pepper, and onion powder. Bowl 2: Lightly beaten eggs. Bowl 3: Panko breadcrumbs tossed with smoked paprika, dried herbs, and grated Parmesan cheese.

Lift each tenderloin from the buttermilk, letting excess drip off. Dredge thoroughly in seasoned flour and shake off excess. Dip into beaten egg until fully coated, then press firmly into the panko mixture on both sides so breadcrumbs adhere generously in an even crust.

Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly mist the perforated basket with avocado oil spray. Arrange chicken tenders in a single layer with at least ½-inch space between each piece—do not overcrowd. Generously mist the tops of the tenders with oil spray to ensure a deep golden crunch.

Air fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway through at the 6-minute mark. Mist the newly exposed side lightly with oil spray. Cook until the exterior is deeply golden and blistered, and an internal instant-read thermometer reads 165°F (74°C).

Transfer hot crispy tenders to a wire cooling rack or parchment-lined platter. Immediately sprinkle with flaky sea salt and fresh minced parsley. Serve hot alongside creamy honey mustard and smoky buttermilk ranch dipping sauces!