Follow these simple steps for perfectly crispy baked chicken tenders every time:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. For maximum crispiness on all sides, place an oven-safe wire rack over the parchment-lined baking sheet and lightly grease the rack with cooking spray. This allows hot air to circulate fully around each tender.
2. Prepare the Chicken: Pat the chicken tenderloins completely dry with paper towels. This step is crucial! Removing excess moisture helps the flour adhere better and prevents the coating from becoming soggy. If using chicken breasts, cut them into even, tender-sized strips (about 1 inch wide and 4-5 inches long). Season the chicken lightly with a pinch of salt and pepper if desired (remember there’s salt in the coating).
3. Set Up Dredging Stations: You’ll need three shallow dishes or plates.
   • Station 1 (Flour): In the first dish, combine the 1 cup of all-purpose flour with a small pinch of salt and pepper. Whisk briefly to combine.
   • Station 2 (Egg Wash): In the second dish, crack the 2 large eggs and whisk them thoroughly with a fork until smooth. You can add a tablespoon of water or milk to thin it slightly if preferred, but it’s not essential.
   • Station 3 (Panko Coating): In the third dish, combine the 2 cups of Panko breadcrumbs, 1/2 cup grated Parmesan cheese (if using), 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the optional pinch of cayenne pepper. Drizzle the 2 tablespoons of olive oil or melted butter over the Panko mixture. Use a fork or your fingers to toss everything together until the Panko is evenly moistened with the oil and the seasonings are well distributed. This pre-mixing with oil is key to achieving that golden-brown, fried-like crispiness in the oven.
4. Dredge the Chicken: Work with one chicken tender at a time, using one hand for the dry ingredients and the other for the wet to minimize mess (the “wet hand, dry hand” method).
   • Take a chicken tender and dredge it lightly in the flour mixture (Station 1), shaking off any excess. Ensure it’s fully coated but not caked.
   • Using your “wet hand,” dip the flour-coated tender into the beaten egg wash (Station 2), making sure it’s completely submerged. Allow any excess egg to drip off for a few seconds.
   • Transfer the egg-coated tender to the Panko mixture (Station 3). Using your “dry hand,” gently press the Panko mixture onto all sides of the chicken tender, ensuring a thick, even coating. Really press it on firmly – this helps the coating adhere during baking.
5. Arrange on Baking Rack/Sheet: Carefully place the coated chicken tender onto the prepared wire rack (or directly onto the parchment-lined baking sheet if not using a rack). Ensure there is some space between each tender; do not overcrowd the pan. Overcrowding will cause the tenders to steam rather than crisp up. Use a second baking sheet if necessary.
6. Bake: Place the baking sheet with the chicken tenders into the preheated 400°F (200°C) oven. Bake for 15-20 minutes. The exact time will depend on the thickness of your tenders.
7. Flip for Even Crisping (Optional but Recommended): For optimal crispiness, especially if not using a wire rack, carefully flip the chicken tenders halfway through the baking time (around the 8-10 minute mark) using tongs. If using a wire rack, flipping might not be strictly necessary but can still help ensure maximum even browning.
8. Check for Doneness: The chicken tenders are done when they are golden brown, crispy, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of a tender. The juices should run clear if pierced with a fork. Be careful not to overcook, as tenderloins can dry out quickly.
9. Rest Briefly and Serve: Once cooked, remove the baking sheet from the oven. Let the crispy baked chicken tenders rest on the rack for a minute or two before serving. This allows the juices to redistribute slightly, ensuring a tender bite. Serve immediately with your favorite dipping sauces.