Pat chicken tenderloins dry with paper towels to ensure coating adhesion.

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko, lemon pepper seasoning, salt, and lemon zest.

Dredge each chicken tender in flour, shaking off any excess.

Submerge the floured chicken into the egg wash, then press firmly into the Panko mixture until fully coated.

Preheat air fryer to 400 degrees Fahrenheit (200 degrees Celsius).

Arrange tenders in the air fryer basket in a single layer, ensuring space between pieces for airflow.

Lightly spray the tops of the chicken with cooking spray.

Air fry for 6 minutes, then flip each tender.

Apply another light spray of oil and continue cooking for 5 to 6 minutes until golden brown and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

Remove from air fryer and let rest for 2 minutes before serving with lemon wedges.