Preheat your oven to 425°F. Adjust the oven rack to a higher position. Lightly coat a large oven-safe cooling rack with non-stick spray and set it over an 18x13-inch baking sheet.

In three shallow dishes, set up your coating stations. In the first dish, place the flour. In the second, whisk together the eggs. In the third, mix the panko breadcrumbs with parmesan cheese, Italian seasoning, paprika, and garlic powder. Drizzle olive oil over the panko mixture and toss to combine.

Next, season the chicken tenders by sprinkling with salt and black pepper on both sides.

For coating, take two chicken tenders at a time, dip them in the flour, ensuring they’re fully coated. Then, move to the eggs, and lastly, coat them in the panko mixture, pressing gently to help the crumbs stick. Shake off any extra.

Arrange the coated chicken tenders on your prepared cooling rack. Make sure they are not touching each other for even cooking. Repeat until all the tenders are coated.

Slide the baking sheet with the cooling rack into the preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and is golden brown. If they brown too quickly, lightly cover them with foil.

Once done, take them out of the oven and sprinkle with minced parsley if you like. Serve them warm with your favorite dips like honey mustard or BBQ sauce! Enjoy!