1. Place the chicken tenders in a bowl and cover with buttermilk. Add a pinch of salt, stir to coat, and refrigerate for at least 1 hour or overnight.

2. Crush the Ritz crackers into fine crumbs using a food processor or bag and rolling pin. Mix in ranch seasoning, paprika, garlic powder, and black pepper. Stir in the melted butter until evenly combined.

3. Beat the eggs in a shallow bowl. Remove chicken from the marinade, letting the excess drip off. Dip each piece in egg, then press into the cracker mixture to fully coat.

4. To bake: Preheat oven to 400°F. Arrange tenders on a parchment-lined baking sheet. Bake 18–22 minutes, flipping halfway, until golden and cooked through.

5. To air fry: Preheat air fryer to 375°F. Cook tenders in a single layer for 10–12 minutes, flipping once.

6. Serve immediately with dipping sauces of choice, or store for later. Reheat in oven or air fryer to restore crispness.