Pat the chicken tenders dry with paper towels and sprinkle with 1/2 teaspoon of the kosher salt.
Beat the eggs in a shallow bowl until blended.
In a second shallow bowl, combine the panko, whole wheat breadcrumbs, paprika, garlic powder, ground black pepper, and the remaining 1 1/2 teaspoons kosher salt.
Line a baking sheet with parchment paper and set nearby to hold coated tenders.
Working a few at a time, dip each tender into the beaten eggs, letting excess drip off, then press into the breadcrumb mixture until evenly coated; shake off excess and place on the prepared baking sheet.
Preheat the air fryer to 400°F (about 200°C). Lightly coat the air fryer basket with olive oil spray.
Arrange tenders in a single layer in the basket without touching (cook in batches if needed). Spray the top of the tenders lightly with olive oil spray.
Cook for 7 to 8 minutes, flipping once halfway through, until golden brown and an instant-read thermometer registers at least 165°F (74°C).
Repeat with remaining tenders, keeping finished pieces warm in a 250°F (120°C) oven if desired. Serve hot with Greek yogurt ranch dip or barbecue sauce.
