In a bowl, season the chicken tenders with 1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, ½ tsp salt, ½ tsp pepper, and ½ tsp chili powder. Rub the seasoning evenly onto the chicken.

In a shallow bowl, combine the flour with 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp pepper, and ½ tsp chili powder. In a second shallow bowl, season the crushed corn flakes with the remaining 1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, and ½ tsp chili powder. In a third shallow bowl, whisk the eggs until well blended.

Dredge each chicken tender in the seasoned flour, shaking off any excess. Dip into the egg mixture, then coat with the seasoned corn flakes. Set aside.

Preheat the air fryer to 375°F and spray the basket with cooking spray. Place the chicken tenders in a single layer in the basket (do not overcrowd—cook in batches if needed). Spray the tops with cooking spray.

Cook for 8 minutes, then flip and spray again. Cook for another 8–10 minutes, or until golden brown and fully cooked through. (Cook time may vary depending on size of chicken tenders)

In a small bowl, melt the butter. Stir in the honey and Texas Pete hot sauce until well combined.

Place the cooked chicken tenders in a large bowl. Pour the hot honey sauce over them and toss to coat evenly.

Serve immediately and enjoy!