*Optional: Remove tendon from tenderloins by grabbing the white tip with a paper towel and inserting between the tines of the fork and pulling along the tenderloin. The tendon should easily separate from the rest of the meat. You can choose to skip this step but note the tendon tends to have a tough texture.
Lay tenderloins out on a baking sheet or other flat surface and season both sides with salt and pepper.
In a large bowl, add 4 eggs and whisk. Season egg mixture with salt and pepper.
In another large bowl or plate, add panko bread crumbs, garlic powder, dried parsley, and season generously with salt and pepper. Mix with your hands until well combined.
Add the tenderloins into the egg mixture and mix with one hand until each piece of chicken is well-coated with the egg mixture.
Take one tenderloin and add to panko mixture. Using your other dry hand, coat the tenderloin with the panko mixture one at a time and place the breaded tenderloins back on the flat surface. Continue until all the tenderloins have been coated with the panko mixture.
Spray breaded tenderloins generously with cooking oil on both sides.
Place the breaded tenderloins in a single layer in the air fryer, being sure they are spaced at least ½ inches apart. Do not crowd the tray or the tenderloins will steam and not get crispy. You may need to do multiple batches depending on the size of your air fryer.
Bake at 400 degrees Farenheit for 10 minutes, or until the meat reaches an internal temperature of 165 degrees. Be sure to flip the tenderloins halfway through the cooking process.
Serve with your favorite dipping sauce.