Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or set a wire rack over it for even crisping.
Cut the chicken breasts into 1-inch wide strips and gently pound them to an even thickness—this helps them cook uniformly and get crispy all around.
Set up three shallow dishes: one with seasoned flour, another with beaten eggs (mixed with a splash of water or hot sauce), and the third with panko breadcrumbs mixed with paprika, salt, and pepper.
Dip each chicken strip into the flour, shaking off any excess to ensure a light coating.
Next, coat the floured chicken in the egg wash, letting any excess drip off.
Finally, press the chicken into the panko mixture, ensuring it’s evenly coated and the crumbs stick well.
Place the coated chicken tenders on the prepared baking sheet or wire rack, spacing them out to allow hot air circulation for maximum crispness.
Lightly spray the tenders with oil to help them brown and crisp up in the oven.
Bake for 20–25 minutes, flipping once halfway through, until they’re golden brown and crispy around the edges.
Check for doneness with a meat thermometer—internal temperature should reach 165°F (75°C)—and ensure the coating is crispy and golden.
Remove from the oven and squeeze fresh lemon juice over the tenders for a bright, zesty finish.
Serve immediately while hot and crispy, with your favorite dipping sauces or a simple squeeze of lemon for extra freshness.
