Prepare the coating mixture by whisking together the flour, paprika, salt, and black pepper in a large shallow dish.
2 cups all-purpose flour, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper
Cut the chicken breasts into evenly-sized strips and marinate them in buttermilk in a covered dish for 10 minutes, ensuring they are fully submerged.
2 chicken breasts, 1 cup buttermilk
Remove chicken strips from buttermilk, then dredge each strip in the flour mixture, pressing lightly to adhere and ensuring an even coating.
2 chicken breasts
Fill a second shallow dish with panko breadcrumbs. Dip the coated chicken strips into the breadcrumbs, pressing gently to create a uniform and crispy coating.
1 cup panko breadcrumbs
Arrange the breaded chicken strips on a baking sheet lined with parchment paper or in an air fryer basket. Drizzle or spray with olive oil to promote crispiness.
2 tablespoons olive oil
Bake in a preheated oven at 400°F (200°C) for about 15 minutes or air fry at 400°F for the same duration, turning once if necessary, until the tenders are golden brown and crispy, and the internal temperature reaches 165°F.
