Prepare the Oven: Preheat the oven to 425°F (220°C). Place a wire rack over a large baking sheet and lightly coat it with cooking spray. This setup ensures that the chicken tenders bake evenly and become crispy on all sides.

Season the Chicken: Pat the chicken tenders dry with paper towels. Season both sides with the salt, pepper, garlic powder, and smoked paprika. Drying the chicken helps the seasoning adhere better, enhancing the overall flavor of the tenders.

Prepare the Breading: Place the flour into one shallow bowl. In a second bowl, whisk together the eggs and water. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, and Italian seasoning. Setting up the breading station this way makes the process efficient and organized.

Bread the Chicken: Coat each chicken tender in flour, shaking off any excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture until completely coated. Arrange the coated tenders on the prepared wire rack. This method ensures a thick, even coating that will crisp up nicely during baking.

Bake: Bake for 20–22 minutes, turning once halfway through, until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Keeping an eye on the color and temperature helps you achieve perfectly cooked tenders.

Prepare the Garlic Butter: While the chicken bakes, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for about 1 minute, stirring constantly until fragrant. Do not allow the garlic to brown. This step infuses the butter with garlic flavor, which will enhance the tenders.

Coat the Chicken: Transfer the baked chicken tenders to a large bowl. Drizzle the warm garlic Parmesan butter over the tenders and gently toss until evenly coated. This final step adds a rich, savory flavor that complements the crispy coating.

Serve: Serve immediately with ranch dressing, marinara sauce, or fresh lemon wedges. Enjoying the tenders while they are hot ensures the best texture and flavor.