Preheat and Prepare: First, preheat your oven to 200°C (180°C Fan). Line a large baking tray with baking parchment or lightly grease it. This stops the chicken from sticking and makes cleanup much easier.

Cut the Chicken: Pat the chicken breasts completely dry with a paper towel. This is a crucial step for a crispy coating! Slice the chicken breasts lengthwise into strips about 2-3 cm thick. Try to keep them a similar size for even cooking.

Set Up Your Station: You'll need three shallow bowls or dishes. In the first, place the plain flour. In the second, lightly whisk the two eggs with a fork. In the third, combine the panko breadcrumbs, grated Parmesan, smoked paprika, garlic powder, onion powder, salt, and pepper. Give the breadcrumb mixture a good stir to combine everything.

Dredge the Chicken: Now, we'll coat the chicken. Take one chicken strip at a time and dip it into the flour, shaking off any excess. Next, dip it into the whisked egg, letting the excess drip off. Finally, press it firmly into the panko mixture, ensuring it's completely coated on all sides. What works best for me is using one hand for the dry ingredients (flour, breadcrumbs) and the other for the wet (egg) to avoid getting my fingers clumpy.

Arrange on the Tray: As you coat each tender, place it on the prepared baking tray. Make sure to leave a little space between each one. Overcrowding the pan will cause the chicken to steam instead of crisping up.

Drizzle and Bake: Drizzle the tops of the chicken tenders with the olive oil. This helps them get golden and crispy.

Bake to Perfection: Place the tray in the preheated oven and bake for 20-25 minutes, flipping the tenders halfway through cooking. They’re done when the coating is a deep golden brown and the chicken is cooked through. To be certain, you can check that the internal temperature has reached 74°C, as advised by the Food Standards Agency.

Rest and Serve: Let the chicken tenders rest on the tray for a couple of minutes before serving. This allows the juices to settle, making them even more tender.