In the second bowl, beat the eggs.
In the third bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
Coat the Chicken Tenders – Dip each chicken tender into the flour, ensuring it is fully coated. Next, dip it into the beaten eggs, and finally, coat it with the breadcrumb mixture, pressing lightly to ensure the breadcrumbs stick.
Arrange on the Baking Sheet – Place the coated chicken tenders on the prepared baking sheet in a single layer. Drizzle the tenders with olive oil or lightly spray them with cooking spray to help them crisp up during baking.
Bake the Chicken Tenders – Bake the chicken tenders in the preheated oven for 15-20 minutes, flipping halfway through, until they are golden brown and crispy on the outside, and the internal temperature reaches 165°F (74°C).
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