• 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.
• 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.
• 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.
• 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.
• 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:

• 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.
• 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:

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