Ready in: 35 minutes minutes
- Move oven rack up one level from center and preheat oven to 425 degrees. Spray a large oven-safe cooling rack with nonstick cooking spray and place on a rimmed 18-by-13-inch baking sheet.
- Pour the flour into a small, shallow dish.
- Crack and beat the eggs in a second shallow dish.
- In a third plate (such as a pie plate), mix together the panko breadcrumbs, Parmesan cheese, Italian seasoning, paprika, and garlic powder. Drizzle with olive oil then toss well to coat evenly.
- Season both sides of the chicken tenders with salt and pepper.
- Working in pairs, dip chicken tenders in flour on each side and gently shake off excess. Then transfer to the eggs and coat both sides, allow excess egg to drip off.
- Transfer to the panko mixture. Coat both sides with the panko mixture while pressing so that the mixture sticks well (you can spoon the mixture over the chicken and press, you want a lot of sticking).
- Transfer the chicken tenders to a prepared rack on a 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, cover them with foil near the end.
- Garnish with parsley if using and serve hot with sauce of choice (creamy honey mustard, marinara, ranch, pesto, BBQ sauce, etc.).
- To make them healthier, try using whole wheat flour and whole wheat panko breadcrumbs.
- Nutritional estimate based on 1 1/2 tablespoons of flour adhered to the chicken.
