**Instructions**
1. **Preheat & Prep:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly grease the parchment paper with a little olive oil or cooking spray.
2. **Breadcrumb Bliss:** In a shallow dish, combine the panko breadcrumbs, 1/4 cup grated Parmesan cheese, garlic powder, onion powder, and black pepper. Stir well to combine. Set aside.
3. **Flour Power:** In another shallow dish, combine the all-purpose flour, the remaining 1/4 cup grated Parmesan cheese, and the ranch seasoning mix. Stir until well combined. Set aside.
4. **Egg Wash Emersion:** In a third shallow dish, whisk together the eggs and milk until well combined. This is your “egg wash.”
5. **Assembly Line Time!**
* Take a chicken tender and dredge it first in the flour mixture, ensuring it’s fully coated. Shake off any excess.
* Next, dip the floured chicken tender into the egg wash, allowing any excess to drip off.
* Finally, press the chicken tender firmly into the panko breadcrumb mixture, making sure it’s completely coated on all sides. Gently shake off any loose breadcrumbs.
* Place the coated chicken tender on your prepared baking sheet. Repeat this process with all the remaining chicken tenders, ensuring they are not touching on the baking sheet.
6. **Oil Drizzle:** Drizzle the olive oil or avocado oil evenly over the coated chicken tenders. This helps achieve that beautiful crispy texture.
7. **Bake to Perfection:** Bake for 18-22 minutes, flipping the tenders halfway through, until they are golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
8. **Serve & Enjoy:** Remove from the oven and serve immediately with your favorite dipping sauces like extra ranch, honey mustard, or BBQ sauce!
**Short Tips**
* For extra crispiness, you can lightly spray the tenders with cooking spray before baking.
* Don’t overcrowd the baking sheet, as this can lead to steaming instead of crisping. Bake in batches if necessary.
* If you prefer a spicier kick, add a pinch of cayenne pepper to the flour mixture.
* These tenders are excellent for meal prepping! Store cooled tenders in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer for best results.
