Using paper towels, pat the chicken down to remove excess moisture from the chicken. Mix the panko crumbs, paprika, salt, black pepper, oregano, garlic powder, and onion powder in a large bowl or shallow bowl.
Add the mayonnaise to a large Ziploc plastic bag or shallow dish, then add your chicken to the mayonnaise, coating it both front and back.
Then coat your chicken with the mayonnaise and roll the coated chicken with the panko mixture. As you coat the chicken with the mayonnaise and panko breadcrumb mixture, place the chicken into the air fryer basket. The basket should be sprayed with olive oil so the chicken does not stick; place the chicken in a single layer in the air fryer basket.
Spray the breaded tenders with olive oil, coating the bread crumbs so the chicken does not dry out. Plus, the olive oil helps the chicken crisp up. Set the air fryer temperature to 390 degrees F (air fryer setting) and set the cooking time for 10-12 minutes; flip the chicken halfway during the cooking process, spray it with olive oil, and then air fry for another 5 minutes.
Remove the chicken when the internal temperature reaches 165 degrees F using a meat thermometer or instant-read thermometer. Check the thickest part of the chicken tender.
Remove the chicken from the air fryer basket, set it on a wire rack, and serve it with your favorite dipping sauce.