1-First, preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil to avoid sticking.

2-In a large bowl, whisk together 1 large egg, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon fresh chopped parsley, 2 teaspoons minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon cracked pepper. This mixture forms a flavorful base that infuses the chicken with taste.

3-Dip 28 ounces of chicken tenders into the egg mixture and let them sit for 5 minutes; for deeper flavor, marinate them covered in the refrigerator for 30 minutes to 1 hour if you have time.

4-In another bowl, combine 1 cup Panko breadcrumbs, 1/2 cup regular breadcrumbs, 1 teaspoon mild paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 cup fresh grated Parmesan cheese.

5-Dredge the egg-coated chicken tenders in the breadcrumb mixture, pressing lightly for an even coat.

6-Arrange the tenders on the prepared baking sheet and lightly spray them with cooking oil spray.

7-Bake for 10 minutes, then flip and bake for an additional 5 to 10 minutes until cooked through, broiling for the last 2 to 3 minutes to get that golden, crispy crust.