Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat, and place an oven-safe wire rack on top. This setup is crucial for air circulation, ensuring extra crispy baked chicken tenders.
Step 2: Prepare your dredging station. In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Whisk to combine.
Step 3: In a second shallow dish, whisk together the eggs and milk (or water).
Step 4: In a third shallow dish, place the panko breadcrumbs.
Step 5: If using chicken breasts, slice them lengthwise into 1-inch thick strips, resembling tenderloins. Pat the chicken strips dry with paper towels; this helps the breading adhere better and contributes to a crispier result.
Step 6: Dredge each chicken strip first in the flour mixture, ensuring it's fully coated, then shake off any excess flour.
Step 7: Dip the floured chicken into the egg mixture, allowing any excess egg to drip off.
Step 8: Transfer the chicken to the panko breadcrumbs, pressing firmly to ensure the breadcrumbs adhere well to all sides. Don't be afraid to really pack on the panko for super crispy baked chicken tenders.
Step 9: Arrange the coated chicken tenders in a single layer on the prepared wire rack, ensuring they are not touching. Lightly drizzle or spritz the tenders with olive oil or cooking spray for an even crispier and golden-brown finish.
Step 10: Bake for 18-25 minutes, flipping the tenders halfway through cooking, until they are golden brown, cooked through, and the internal temperature reaches 165°F (74°C). Cooking time may vary depending on the thickness of your tenders.
Step 11: Remove from the oven and let rest for a few minutes before serving. Serve your delicious crispy baked chicken tenders immediately with your favorite dipping sauces!