Season the chicken tenders with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon chili powder. Rub the spices evenly over the chicken.

In one shallow bowl, mix flour with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon chili powder.

In a second shallow bowl, mix crushed corn flakes with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, and ½ teaspoon chili powder.

In a third bowl, whisk the eggs until smooth.

Coat each chicken tender first in the seasoned flour, shaking off extra. Then dip in the eggs, and finally coat with the seasoned corn flakes. Set aside.

Preheat the air fryer to 375°F (190°C). Spray the basket with cooking spray.

Place chicken tenders in a single layer in the basket. Don’t overcrowd; cook in batches if needed. Spray the tops with cooking spray.

Cook for 8 minutes. Flip the tenders, spray again, and cook for 8-10 more minutes until golden and cooked through.

While chicken cooks, melt butter in a small bowl. Stir in honey and hot sauce until combined.

Toss the cooked chicken tenders in the hot honey sauce until evenly coated.

Serve immediately.