First things first, preheat your oven to 400°F (200°C). This high temperature is key to achieving that perfect golden brown crunch. Don’t forget to line a baking sheet with parchment paper or lightly coat it with nonstick spray to make cleanup easier.

A breading station makes everything a lot easier and less messy. You’ll need three shallow bowls or dishes to coat the chicken tenders:

Flour Mixture: In one shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. This mixture will give your chicken a flavorful base.

Egg Wash: In another shallow bowl, beat the eggs until well combined. This will help the breadcrumbs stick to the chicken.

Breadcrumb Mixture: In the third bowl, combine the breadcrumbs and Parmesan cheese. This is the crunchy, cheesy coating that will give the tenders that irresistible golden crust.

Now comes the fun part—coating the chicken tenders! Here's how to do it:

Take each chicken tender and dip it into the flour mixture, making sure it’s coated well. Shake off any excess flour.

Next, dip the chicken into the egg wash, ensuring it’s fully coated.

Finally, roll the chicken in the breadcrumb mixture, pressing gently to make sure the breadcrumbs stick. You’ll want a nice, even coating of crumbs all over the chicken tender.

Place the coated tenders on the prepared baking sheet, making sure they’re not overlapping. If the tenders are too close together, they might not get as crispy.

To help the tenders crisp up and get that golden-brown finish, lightly spray them with olive oil. Just a quick mist will do. The oil helps the breading bake up crispy without all the frying oil. Trust me, it’s the secret to getting that perfect crunch!

Once the tenders are ready, slide the baking sheet into the oven and bake for about 15-20 minutes. You’ll want them to be golden brown and crispy on the outside, and the chicken should reach an internal temperature of 165°F (75°C). A meat thermometer is your best friend here to make sure they’re cooked through. If you don’t have one, just cut into the thickest part of a tender to check that it’s no longer pink.

I recommend flipping the tenders halfway through baking to ensure they get evenly crispy on both sides.

Once the tenders are baked to perfection, let them rest for a few minutes. This allows the juices to redistribute and keeps them nice and juicy inside. It’s hard to wait, but trust me, it’s worth it!

Now comes the fun part—serving and enjoying your homemade baked chicken tenders. These are great on their own, or you can serve them with your favorite dipping sauces. My go-to’s are honey mustard, ranch, and barbecue sauce, but you can mix it up however you like. You can even pair them with a side of crispy fries or a fresh salad. These tenders are great for dipping, snacking, or just enjoying as a simple, satisfying meal.