1. Prepare the Chicken:
   • Pat the chicken tenders dry with paper towels and sprinkle with ½ teaspoon of kosher salt.
2. Set Up Coating Station:
   • In a shallow bowl, beat the eggs.
   • In a separate shallow bowl, mix the panko breadcrumbs, whole wheat breadcrumbs, paprika, garlic powder, black pepper, and the remaining 1½ teaspoons of salt.
3. Coat the Chicken:
   • Dip each chicken tender into the beaten egg, then coat with the breadcrumb mixture. Gently press the breadcrumbs to stick.
4. Preheat the Air Fryer:
   • Preheat the air fryer to 400°F. Spray the air fryer basket with olive oil spray.
5. Cook the Chicken:
   • Place the chicken tenders in the air fryer basket in a single layer, making sure they don’t touch. Spray the tops of the tenders with oil. Cook for 7-8 minutes, flipping halfway through, until golden brown and the internal temperature reaches at least 165°F.
6. Repeat:
   • Cook the remaining tenders, keeping the cooked ones warm in the oven if necessary. Serve hot with your favorite dipping sauce.

Storage and Reheating Tips:

• To Store: Keep cooked chicken tenders in an airtight container in the fridge for up to 3 days.
• To Reheat: Use a 350°F oven, air fryer, or microwave.
• To Freeze: Freeze cooked chicken tenders on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Reheat directly from frozen.