With a meat mallet, pound each chicken breast into ½-inch thickness.
Then cut each chicken breast into tenders.
In a large bowl, mix together buttermilk, ¾ teaspoon of Worcestershire sauce, ¼ teaspoon of paprika, salt and black pepper.
Add in the chicken tenders and refrigerate overnight.
In a shallow dish, mix together the flour, remaining paprika, salt, and black pepper.
In a second shallow dish, place the remaining Worcestershire sauce and eggs and beat until well combined.
In a third shallow dish, mix together the panko, Parmesan, and butter in a fourth bowl.
Remove the chicken tenders from bowl and discard the buttermilk.
Coat the chicken tenders with flour mixture, then dip into egg mixture and finally coat with the panko mixture.
Grease the Air Fryer Basket with cooking spray and then slide inside.
Adjust the temperature of Air Fryer to 400 °F to preheat for 5 minutes.
After preheating, arrange the chicken tenders into the greased Air Fryer Basket in a single layer.
Slide the basket into Air Fryer and set the time for 13-15 minutes.
While cooking, flip the chicken tenders once halfway through.
After cooking time is finished, remove the chicken tenders from Air Fryer and serve.