Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Set up your breading station: in one bowl, whisk the eggs with a splash of milk until smooth. In another bowl, combine panko breadcrumbs, salt, pepper, and garlic powder, mixing well.
If the chicken tenders are uneven in thickness, gently pound them to even out using a meat mallet or rolling pin between sheets of plastic wrap.
Dip each tender into the egg wash, making sure it’s coated all over, then transfer to the seasoned breadcrumbs and press lightly to adhere the coating evenly. Place the coated tenders on the prepared baking sheet.
Once all tenders are breaded and arranged, lightly spray or brush the tops with cooking spray to promote crispness and golden color.
Bake the tenders in the oven for 15-20 minutes, flipping them halfway through, until they’re golden brown and crispy on the outside.
Check for doneness: the coating should be crispy and golden, and the internal temperature should reach 75°C (165°F). Once done, remove from the oven and let rest for a couple of minutes.
Serve hot with your favorite dips or a squeeze of lemon for extra freshness. Enjoy the crispy, juicy chicken tenders with minimal fuss and guilt!
