Prepare the Oven: Place a wire rack over a large baking sheet and lightly coat it with cooking spray.

Season the Chicken: Season both sides with the salt, pepper, garlic powder, and smoked paprika.

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.

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.

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).

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.

Remove from the heat and stir in the Parmesan cheese and parsley.

Coat the Chicken: Drizzle the warm garlic Parmesan butter over the tenders and gently toss until evenly coated.

Serve immediately with ranch dressing, marinara sauce, or fresh lemon wedges.