Preheat your oven to 400°F. Grease a baking dish and set it aside.
Create a simple dredging station with three separate shallow plates. On the first plate, put the flour, ½ teaspoon of salt, ½ teaspoon of pepper, garlic powder, and paprika. On the second plate, combine the breadcrumbs and Parmesan cheese. On the third plate, carefully place the whisked eggs.
Season the chicken tenders with the remaining salt and pepper. Coat the tenders in the flour mixture, shaking off any extra. Dip them into the eggs, ensuring they are completely coated. Then, cover the chicken with the Panko and Parmesan mixture. Set aside and repeat until all the chicken is coated.
Arrange the chicken in a single layer on the prepared baking dish. Give the tenders a quick spray with cooking spray.
Bake for 20-22 minutes or until they’re a delicious golden brown and cooked through, flipping them halfway through. Serve with your favorite condiments.
Store the chicken in an airtight container in the fridge for 3-5 days. Enjoy!