Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat to catch any drips and make cleanup easier.
Slice the chicken breasts into strips about 1 inch wide and 3-4 inches long. If needed, pound them gently between two sheets of plastic wrap until they’re an even thickness—this ensures they cook uniformly and get nice and crispy.
Set up your breading station: pour beaten eggs into a shallow dish, seasoned with a pinch of salt, and place your toasted panko breadcrumbs mixed with paprika and garlic powder in another dish.
Dip each chicken strip into the egg wash, letting any excess drip off, then coat it thoroughly in the seasoned breadcrumbs, pressing gently to adhere the coating evenly.
Place the coated tenders on the prepared baking sheet, arranging them in a single layer. If you have a wire rack, set the tenders on it for even air circulation—this helps them crisp up all over.
Spritz the tenders lightly with oil spray—this creates that golden, crispy exterior without the need for frying. Bake for 15-20 minutes, flipping or turning them halfway through, until they turn a warm, golden hue and the coating feels firm and crispy.
Check the internal temperature with a meat thermometer; it should register at least 75°C (165°F), ensuring the chicken is cooked through and safe to eat.
Once done, remove the tenders from the oven and let them rest for a few minutes. Squeeze fresh lemon over the tenders for a bright, tangy finish that cuts through the richness.
Serve your crispy baked chicken tenders hot with your favorite dipping sauces or sides—enjoy that satisfying crunch and tender bite!
