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. Placing a wire rack on top of the tray is even better, as it allows hot air to circulate underneath for maximum crispiness.

Prep the Chicken: Pat the chicken breasts dry with a paper towel. Slice them lengthwise into tenders, about 2-3 cm thick. Uniform thickness helps them cook evenly.

Set Up Your Breading Station: You'll need three wide, shallow bowls. In the first bowl, whisk together the plain flour, smoked paprika, garlic powder, onion powder, salt, and black pepper. In the second bowl, lightly beat the two eggs with a fork. In the third bowl, pour in the Panko breadcrumbs.

Coat the Chicken: Now we start the coating process. I find that using one hand for the dry ingredients and the other for the wet (the egg) helps prevent your fingers from getting completely coated. Take one chicken tender and dredge it in the seasoned flour, shaking off any excess.

Dip and Press: Next, dip the flour-coated tender into the beaten egg, letting any excess drip back into the bowl. Finally, press it firmly into the Panko breadcrumbs, ensuring it’s completely covered on all sides. Give it a gentle pat to help the crumbs adhere.

Arrange on the Tray: Place the coated chicken tender on your prepared baking tray (or wire rack). Repeat with the remaining chicken, leaving a little space between each tender so they bake rather than steam.

Get Ready to Bake: Lightly spray the tops of the chicken tenders with olive oil spray, or drizzle them carefully with olive oil. This is essential for getting that golden, crunchy finish.

First Bake: Place the tray in the preheated oven and bake for 10-12 minutes.

Flip for Crispiness: Carefully remove the tray from the oven. Using tongs, flip each tender over. The undersides should be starting to turn golden. Spray the newly exposed side with a little more olive oil.

Final Bake: Return the tray to the oven and bake for another 8-10 minutes, or until the tenders are a deep golden brown, crispy, and cooked through. The internal temperature should reach 74°C (165°F) as recommended by the Food Standards Agency. Let them rest for a minute before serving hot.