Instructions:
- Slice the chicken breasts horizontally to create uniform tenders (about 1 inch thick). Pat them very dry with paper towels and season lightly with salt and pepper.
- Set up three shallow dishes in a line: Station 1 (Flour Mix: flour, paprika, garlic powder, onion powder, cayenne), Station 2 (Wet Mix: eggs, milk, Dijon mustard), and Station 3 (Crisp Coating: Panko breadcrumbs and Parmesan).
- Coat the chicken: Dredge each tender thoroughly in Station 1, shaking off excess. Dip completely into Station 2, allowing excess to drip off. Press firmly into Station 3, ensuring every surface is coated completely.
- Place coated tenders on a plate and let them rest at room temperature for 15 minutes to help the coating adhere properly.
- Preheat oven to 425°F (220°C). Line baking sheets with foil and place wire cooling racks on top.
- Arrange tenders on the wire racks, ensuring there is space between them. Lightly drizzle or spray the tops with olive oil.
- Bake for 10 minutes. Carefully flip the tenders, drizzle/spray the second side lightly with oil, and bake for another 8–12 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Remove immediately from the rack and serve piping hot.