Place the chicken tenders and the buttermilk in a large plastic sealable bag. Remove as much air as possible and slosh chicken around in the buttermilk.

Let the chicken marinate on the counter for 45 minutes.

In a large, shallow bowl whisk together the panko breadcrumbs, parmesan cheese and dry ranch salad dressing mix until well combined.

Remove a chicken tenderloin from the bag and press it into the breadcrumb mixture.

Flip the chicken tenderloin and press it gently into the mixture on the other side until the chicken is completely coated and then place it in the air fryer.

Repeat steps 5 and 6 until you have an even layer of chicken in your air fryer with a little space in between each piece. Do not overcrowd your air fryer or the chicken will take longer to cook and will not color evenly. I cooked the chicken in two batches.

Cook chicken in the air fryer at 350 degrees Fahrenheit for 12-16 minutes or until the internal temperature reaches 165 degrees and the coating is a light brown. Flip the chicken after about 6 minutes, or once the top has gotten light brown and crispy, to get an even color and crisp on the chicken.

Serve hot with a dipping sauce, optional.