1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the chicken tenders in a bowl and cover with buttermilk. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator for extra tenderness.
3. In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
4. In another dish, whisk together the eggs and olive oil.
5. In a third dish, mix the panko breadcrumbs and Parmesan cheese.
6. Remove a chicken tender from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, shaking off any excess.
7. Dip the flour-coated tender into the egg mixture, ensuring it’s fully coated.
8. Finally, press the tender into the breadcrumb mixture, ensuring an even coating. Place on the prepared baking sheet.
9. Repeat with the remaining chicken tenders.
10. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

For an extra crispy texture, spray the tenders lightly with cooking spray before baking. This little trick, learned from countless kitchen experiments, offers a beautiful golden crust without the need for deep frying.