Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Cut the chicken breasts into evenly sized strips, about 1 inch wide, and pat them dry with paper towels to help the coating stick.
Set up three shallow dishes: one with beaten eggs, one with toasted panko breadcrumbs mixed with Parmesan, paprika, garlic powder, salt, and pepper, and a small bowl or spray bottle with olive oil.
Dip each chicken strip into the beaten egg, ensuring it’s fully coated, then let the excess drip off.
Roll the coated chicken in the breadcrumb mixture, pressing lightly to help the coating adhere evenly. Place the coated strips onto the prepared baking sheet.
Lightly spray or brush the coated tenders with olive oil to promote crispness and golden color.
Bake in the preheated oven for 12–15 minutes, flipping halfway through and re-spraying with oil to ensure even crispiness. The tenders should turn golden brown and crackly.
Check that the internal temperature of the chicken reaches 75°C (165°F) and that the crust is deep golden and crackling when pressed.
Remove the tenders from the oven and let them rest for 3 minutes on a cooling rack or plate to allow juices to redistribute and keep the coating crispy.
Serve your crispy baked chicken tenders immediately with your favorite dipping sauces or a squeeze of lemon for a fresh touch.
