Step 1: Preheat Oven and Prepare Baking Sheet

1. 1. Position an oven rack in the center of the oven.

1. 1. Preheat your oven to 400°F (200°C). A hot oven is key for crispiness.

1. 1. Line a large, rimmed baking sheet with parchment paper for easiest cleanup. Alternatively, lightly grease the pan with oil or cooking spray. You can also place a wire rack inside the baking sheet – this allows air to circulate underneath the tenders, promoting extra crispiness, though it means washing the rack later.

Step 2: Prepare the Chicken

1. 1. If using chicken breasts, slice them lengthwise into even strips, about 1-inch thick. If using tenderloins, remove the tough white tendon if desired (you can often pull it out or snip it off with kitchen shears, though it’s edible if left on).

1. 1. Pat the chicken pieces completely dry with paper towels. This is crucial for helping the breading stick properly.

Step 3: Set Up the Breading Station

1. 1. Prepare three shallow bowls or dishes large enough to hold the chicken pieces.

1. 1. Bowl 1: Whisk together the all-purpose flour, ½ tsp salt, and ¼ tsp pepper.

1. 1. Bowl 2: In the second bowl, whisk the eggs thoroughly with the tablespoon of water or milk until smooth.

1. 1. Bowl 3: In the third bowl, combine the Panko breadcrumbs, grated Parmesan cheese (if using), paprika, garlic powder, onion powder, dried parsley/Italian seasoning (if using), ½ tsp salt, and ¼ tsp pepper. Stir well to ensure seasonings are evenly distributed.

Step 4: Bread the Chicken Tenders

1. 1. Work with one piece of chicken at a time. Use one hand for handling the wet ingredients and the other for dry to minimize clumping on your fingers (the “wet hand, dry hand” technique).

1. 1. Dredge in Flour: Coat the chicken piece lightly in the seasoned flour mixture (Bowl 1), shaking off any excess. The flour helps the egg wash adhere.

1. 1. Dip in Egg Wash: Transfer the floured chicken to the egg mixture (Bowl 2), ensuring it’s fully coated. Let any excess egg drip off.

1. 1. Coat in Breadcrumbs: Place the egg-coated chicken into the Panko mixture (Bowl 3). Press the breadcrumbs gently onto all sides of the chicken to ensure a thick, even coating.

1. 1. Place the breaded chicken tender onto the prepared baking sheet in a single layer. Repeat with the remaining chicken pieces, ensuring there is some space between each tender. Do not overcrowd the pan, as this will cause the chicken to steam rather than crisp up. Use a second pan if necessary.

Step 5: Prepare for Baking

1. 1. Once all chicken tenders are breaded and arranged on the baking sheet, drizzle them evenly with the 2-3 tablespoons of olive oil or avocado oil. Alternatively, generously spray them with cooking spray, ensuring the tops are well-coated. This fat is essential for browning and crisping.

Step 6: Bake to Perfection

1. 1. Place the baking sheet into the preheated 400°F (200°C) oven.

1. 1. Bake for 15-20 minutes. The exact time will depend on the thickness of your chicken tenders.

1. 1. (Optional but recommended for even crispiness): Carefully flip the chicken tenders halfway through the baking time (around the 8-10 minute mark) using tongs. Drizzle or spray the other side lightly with oil if it looks dry.

1. 1. The chicken tenders are done when they are golden brown and crispy, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part. The chicken should be opaque and the juices should run clear.

Step 7: Rest and Serve

1. 1. Remove the baking sheet from the oven.

1. 1. Let the chicken tenders rest on the pan for a few minutes before serving. This allows the juices to redistribute, ensuring a more tender bite.

1. 1. Serve immediately with your favorite dipping sauces and sides.

One-Pan Variation with Vegetables:

• • If you want to add vegetables, choose quick-roasting options like broccoli florets, asparagus spears, sliced bell peppers, or green beans.

• • Toss the vegetables lightly with olive oil, salt, and pepper.

• • Arrange the vegetables around the chicken tenders on the same baking sheet before putting it in the oven. Ensure nothing is overcrowded. They should cook in roughly the same amount of time as the chicken.