If using chicken breasts, cut them into strips (about 1-inch wide). If using chicken tenders, you can skip this step.

In one bowl, beat the eggs until smooth.

In another bowl, combine the panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, onion powder, salt, and black pepper.

Season the chicken tenders with a pinch of salt and pepper.

Dip each chicken strip first into the beaten egg, allowing any excess to drip off.

Then, coat the chicken strip in the breadcrumb mixture, pressing lightly to ensure the crumbs stick.

For an extra crunchy coating, you can repeat the egg and breadcrumb dipping process (double coating).

Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

If you have a wire rack, place it on top of the baking sheet. This will allow air circulation and help the tenders crisp up.

Place the breaded chicken tenders on the prepared baking sheet (or wire rack), leaving space between each tender for even cooking.

Preheat the oven to 400°F (200°C).

Spray the chicken tenders lightly with olive oil spray for an extra crispy texture.

Bake for 20-25 minutes, flipping halfway through. The tenders should be golden brown and crisp when done.

Ensure the chicken reaches an internal temperature of 165°F (74°C) for full doneness.

Once the chicken tenders are cooked, remove them from the oven and let them rest for a few minutes.

Serve with your favorite dipping sauces like honey mustard, BBQ sauce, or ranch!