Let’s dive into making these scrumptious tenders. Each step is designed to be straightforward, so even if you’re new to cooking, you’ll find yourself breezing through this recipe.

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Set up a breading station with three shallow dishes. Place the flour in the first dish, beaten eggs in the second, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper in the third.
3. Dip each chicken strip into the flour, shaking off any excess, then into the eggs, and finally into the breadcrumb mixture, pressing to ensure an even coating.
4. Arrange the coated chicken strips on the prepared baking sheet in a single layer. Lightly spray the tops with olive oil spray to help them crisp up in the oven.
5. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown and crispy, flipping halfway through for even cooking.
6. Remove from the oven and let them rest for a couple of minutes before serving.

Cooking tip: To keep that signature crunch, make sure not to overcrowd the baking sheet. Give each tender enough space to crisp up beautifully, just like my abuela’s tortillas on a comal.