Prepare three bowls: one for beaten eggs, another for the gluten-free flour, and the third for the breadcrumb mix combined with spices.

Start by dredging each chicken breast mini fillet in the flour, ensuring it's fully coated.

Next, dip the flour-coated chicken fillets into the beaten eggs, covering them thoroughly.

Finally, press the egg-coated fillets into the seasoned breadcrumb mixture, making sure the crumbs stick well.

Preheat your air fryer to 390°F. Place the breaded chicken fillets into the fryer basket, ensuring they don’t touch each other too much.

Lightly spray the chicken with garlic-infused oil to give them a slight sheen.

Cook the chicken tenders for 10-12 minutes, flipping them halfway through and giving them another light spray of oil.

Once cooked, serve the tenders hot with your preferred dips, inside a wrap, in a salad, or as part of a sandwich. Enjoy!