Prep the chicken: Pat the tenders dry with paper towels. If using chicken breasts, slice into even 1-inch-wide strips. Dry chicken helps the batter stick and crisp.

Season the chicken: Sprinkle with a pinch of salt and pepper. This builds flavor from the inside out.

Make the dry dusting mix: In a shallow bowl, combine 2 tablespoons flour with a pinch of salt and pepper. This thin dusting gives the batter something to grip.

Whisk the batter: In a medium bowl, whisk the remaining 1 cup flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and paprika. Crack in the egg, then pour in the cold sparkling water. Whisk just until smooth. The batter should be like pancake batter—thick enough to coat, but not gloopy. Do not overmix.

Preheat the air fryer: Set to 400°F (200°C) for 5 minutes. A hot basket helps set the batter fast.

Dust the chicken: Lightly coat each tender in the dry flour mix, shaking off excess.

Batter and load: Dip each piece in the batter, let extra drip off, then place on a parchment-lined tray or plate. Work in batches so you can transfer quickly to the basket.

Oil the basket: Lightly spray the air fryer basket with oil. This keeps the batter from sticking.

Arrange and spray: Place battered tenders in a single layer with space between them. Lightly mist the tops with oil. Don’t overcrowd.

Air fry: Cook at 400°F (200°C) for 8 minutes. Flip gently with tongs, spray again, and cook 5–7 minutes more, until the coating is deep golden and the chicken reaches 165°F (74°C) internally.

Rest and serve: Let the tenders rest 2–3 minutes on a rack for the crust to set. Squeeze with lemon and serve with your favorite dips.