Prep the Chicken:

If using chicken breasts, slice them into strips about 1-inch wide.

If using chicken tenders, you can skip this step, as they are already pre-cut into strips.

Prepare the Breading Stations:

In one bowl, beat the eggs until smooth.

In another bowl, combine the panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, onion powder, salt, and black pepper.

Season the Chicken:

Season the chicken strips lightly with a pinch of salt and pepper to enhance the flavor.

Bread the Chicken:

Dip each chicken strip first into the beaten egg, allowing any excess to drip off.

Then, coat the chicken strip in the breadcrumb mixture, pressing lightly to ensure the crumbs stick.

For extra crunch, you can repeat the egg and breadcrumb dipping process (double coating).

Prepare the Baking Sheet:

Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

If available, place a wire rack on top of the baking sheet. This helps with air circulation and results in crispier tenders.

Arrange the Chicken on the Baking Sheet:

Place the breaded chicken tenders on the prepared baking sheet or wire rack, making sure there’s space between each tender for even cooking.

Bake the Chicken Tenders:

Preheat the oven to 400°F (200°C).

Lightly spray the chicken tenders with olive oil spray for a crispy texture.

Bake for 20-25 minutes, flipping halfway through. The tenders should be golden brown and crisp when done.

Ensure the chicken reaches an internal temperature of 165°F (74°C) for full doneness.

Serve and Enjoy:

Once cooked, remove the tenders from the oven and let them rest for a few minutes.

Serve with your favorite dipping sauces, such as honey mustard, BBQ sauce, or ranch!