In a small dish, mix together the flour and paprika. Place the chicken strips into a gallon Ziploc bag and add the flour/paprika mixture. Seal the bag and shake to coat the chicken.
In a shallow dish, beat the egg thoroughly and set aside. In a separate shallow dish, stir together the cornflake crumbs, parsley, salt, pepper, cayenne, onion powder and garlic powder until thoroughly mixed.
One at a time, take the flour-coated chicken strips and coat them in the beaten egg whites. Allow any excess egg to drip off and then press the chicken tender into the dish of corn flake crumbs and flip so that both sides are coated in crumbs. Transfer the crumb-coated strips to the basket of your air fryer in a single layer without the tenders touching each other. My air fryer basket fit six tenders comfortably with space around them, so I was able to cook the tenders in two batches of six (12 tenders total).
When you have a batch of chicken tenders positioned correctly in the air fryer basket, lightly mist them with cooking spray. Set the air fryer to 390 degrees Fahrenheit and cook for 5-6 minutes. Flip the tenders over and continue to cook your tenders for another 5-6 minutes until cooked through.