Step 1

Combine buttermilk, paprika and Worcestershire sauce in a measuring cup. Put chicken tenders in a large resealable plastic bag. Pour the buttermilk mixture over the chicken and make sure all chicken is fully covered. Let it marinate for 2 hours. Take the chicken out of the refrigerator 30 minutes before cooking to bring it to room temperature.

Step 2

In a shallow dish (pie plates work great) combine the breadcrumbs, parmesan cheese, salt and olive oil. Mix together well.

Step 3

Remove chicken one a time and shake off any excess buttermilk mixture. Then dredge the chicken tender into the breadcrumb mixture. Make sure they are fully covered. Gently shake off any excess and place in the air fryer basket. Add as many chicken tenders that you can fit in the air fryer basket. Cook for 4-6 minutes on each side. Make sure the chicken is golden brown and cooked through. Using a meat thermometer check that the chicken is at 165°. Repeat the process for the remaining chicken tenders.