Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C)

Pat chicken tenders dry using paper towels to help coating stick

In one bowl, whisk eggs until smooth

In another bowl, mix Parmesan, almond flour, garlic powder, paprika, oregano, salt, and pepper

Dip each chicken tender into the egg mixture, coating evenly

Transfer to the Parmesan mixture and press firmly to coat all sides

Place coated tenders on a lined baking sheet or air fryer basket

Lightly spray or drizzle with olive oil for crispiness

Bake for 15–18 minutes or air fry for 10–14 minutes, flipping halfway through until golden and cooked through (internal temp 165°F)

Let rest for a few minutes before serving to lock in juices