Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. This way, cleanup will be a breeze — trust me, you’ll thank yourself later. It also ensures the tenders don’t stick, which is key for getting that perfect golden crust.

In a shallow bowl, combine the grated Parmesan, breadcrumbs, dried parsley, paprika, salt, and black pepper. Give it a good stir so all the flavors mix together. In a separate bowl, whisk the egg until it’s frothy. This step is super satisfying — I always feel like I’m setting up for a cooking show when I lay everything out!

In a small bowl, mix the minced garlic, olive oil, lemon juice, and lemon zest. This is the secret sauce (literally) that’s going to take your chicken tenders to the next level. The aroma alone is enough to get your taste buds tingling.

Dip each chicken tender into the garlic-lemon mixture, making sure it’s well coated. Then, dip it into the breadcrumb mixture, pressing gently to make sure it sticks. This part is a bit messy, but hey, that’s half the fun, right? Place the tenders on the prepared baking sheet, spacing them out so they cook evenly.

Bake the chicken tenders in the preheated oven for 20-25 minutes, or until they’re golden brown and cooked through. If you’re like me and love an extra-crispy finish, pop them under the broiler for an additional 2-3 minutes. Just keep an eye on them so they don’t burn!

Pro tip: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). It’s the easiest way to make sure your chicken is perfectly cooked.