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Move oven rack up one level from center and preheat oven to 425 degrees. Spray an large oven safe cooling rack with non-stick cooking spray and set over a rimmed 18 by 13-inch baking sheet.
Pour flour into a small shallow dish.
Crack and whisk eggs in a second shallow dish.
In a third dish (such as a pie plate) toss together panko bread crumbs, parmesan cheese, Italian seasoning, paprika and garlic powder. Drizzle with olive oil then toss well to evenly coat.
Season both sides of chicken tenders with salt and pepper.
Working with two at a time dip chicken tenders in flour on each side, gently shake excess off. Then transfer to eggs and coat both sides, let excess egg run off.
Transfer to panko mixture. Coat both sides in panko mixture while pressing so mixture adheres well (you can scoop mixture up over the chicken and press, you want lots of it to stick).
Transfer chicken tenders to prepared wire rack on baking sheet leaving some space between each piece. Repeat process to coat all chicken tenders.
Bake in preheated oven until chicken is cooked through (165 in center of largest pieces), about 15 to 20 minutes. If you find they are browning too much just tent with foil near the end.
Garnish with parsley if using and serve warm with desired dipping sauce (creamy honey mustard, marinara, ranch, pesto, bbq sauce, etc.).