Prep the oven and pan: Heat your oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and lightly spray it. If you don’t have a rack, line the pan with parchment and preheat it in the oven for 5 minutes to help crisp the bottoms.

Pat the chicken dry: Use paper towels to remove excess moisture so the coating sticks and browns properly. Trim any tough tendon ends if using chicken tenders.

Season the flour: In a shallow bowl, mix flour, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and paprika. Add onion powder or cayenne if using.

Make the wet coat: In a second bowl, whisk eggs, mayo, and Dijon until smooth. This mixture helps crumbs cling and keeps the meat moist.

Season the panko: In a third bowl, toss panko with 1/2 teaspoon salt and 2 tablespoons oil. Rubbing the oil into the panko gives a more even, golden crust.

Dredge the chicken: Work one strip at a time. Coat in seasoned flour (shake off excess), dip into the egg-mayo mixture (let the extra drip off), then press into the panko until fully covered.

Arrange on the rack: Place breaded tenders spaced out on the prepared rack or hot pan. Lightly spray or drizzle the tops with oil for extra crunch.

Bake until crisp and cooked through: Bake 12–16 minutes, flipping once halfway. Cook until the coating is golden and the internal temperature hits 165°F (74°C). Thicker strips may need a couple more minutes.

Optional broil: For added color, broil on high for 1 minute at the end. Watch closely to avoid burning.

Rest and serve: Let the tenders rest for 3 minutes to lock in juices. Sprinkle with herbs and serve with your favorite sauces.