Set up a dredge station. In a shallow bowl, stir together the flour, salt, pepper, garlic powder, and onion powder. In another shallow bowl, beat together the eggs, water, and hot sauce.
One at a time, dip both sides of the chicken tenders in the seasoned flour, then into the egg wash, and then back into the flour making sure both sides are coated. Shake off any excess flour.
Spray the air fryer basket with olive oil spray. Place the breaded tenders into the basket making sure they don't touch. (I usually have to work in batches.) Give the tops of the chicken a good spritz with olive oil spray. There shouldn't be any dry spots.
Cook the chicken for 10 minutes, flipping halfway through. (see note) Spritz the tops of the chicken with olive oil spray after flipping.
When the timer goes off the chicken should be golden brown and crispy with an internal temperature of 165 degrees F. Serve warm with your favorite dipping sauce.
Notes
Even after spraying the air fryer basket well with olive oil spray they tend to stick to the basket a little when it's time to flip them over. I recommend using a spatula to turn the tenders over instead of tongs.