Cup of Yum
1. Use a chef's knife to trim the fat from the chicken breasts and cut into tenders, about 5 per breast. Tap the thicker parts of the tenders with the flat part of the knife to even the thickness, about ½ inch at most.
2. In a bowl or jar with a fitted lid, combine the buttermilk with half of the Worcestershire sauce, and half of the salt and pepper and paprika. Add to a gallon freezer bag with the chicken and refrigerate for at least 6 hours or up to overnight.
3. Melt the butter in a small saucepan over medium heat, watching closely as the butter melts and begins to foam and changes to a golden color with a nutty aroma. Remove the browned butter from the heat and let cook slightly.
4. Combine the panko and the butter on a plate, tossing until well combined, then add the Parmesan cheese and toss. In a shallow bowl, whisk the eggs with the remaining Worcestershire sauce. On another plate, toss the flour with the remaining salt, pepper and smoked paprika.
5. Drain the chicken and discard the buttermilk. Using tongs, work with one tender at a time and dredge the chicken through the flour to coat, then the egg, and then the panko.

To Bake:

Cup of Yum
1. Position an oven rack in the upper third of the oven and preheat the oven to 375°F. Lightly brush a wire rack with oil and place it on a rimmed baking sheet.
2. Place the crumb-coated chicken on the prepared rack. Repeat with the remaining chicken. Bake for 18-20 minutes or until the panko is pale golden and the chicken is cooked through. Finish the chicken under the broiler for a crispier, more browned coating.

To Air Fry:

1. Preheat the air fryer to 400°F. Place the chicken tenders in the basket, adding in batches so not to crowd or overlap.
2. Cook for 13-15 minutes, flipping the chicken half way through so they're crispy on both sides. Repeat with the remaining tenders.
3. Serve with sauces.