Mix the buttermilk, Tabasco sauce, garlic powder, and one teaspoon of Creole Seasoning.
Either add the chicken tenders to the bowl, place the chicken tenders into a re-sealable bag, and pour the marinade over the chicken tenders. Refrigerate for 2-3 hours.
Drain the chicken, and discard the buttermilk mixture; season your chicken tenders with kosher salt and black pepper.
Add the flour, paprika, onion powder, and the Creole seasoning in a large mixing bowl, and mix well. Add the eggs to another medium-sized mixing bowl, and whisk until frothy with a fork. In the third large bowl, add the crushed cornflakes.
Place the chicken into the flour mixture, then into the eggs, and finally in the cornflakes. Preheat the air fryer to 360 degrees F, and spay the air fryer basket with cooking spray or non-stick cooking spray.
Place your chicken tenders into the air fryer basket, and then spray the coating with cooking spray or brush with olive oil. Set the cooking time for 10 minutes, flipping halfway during the cooking process.
Before removing, make sure your spicy chicken tenders are 165 degrees F by inserting a meat thermometer into the thickest part of the chicken.
Serve with your favorite dipping sauce!