Pat tenders dry with paper towels — this helps coating stick and encourages browning. Set up two shallow dishes: one with beaten egg, one with panko mixed with garlic powder, onion powder, paprika, salt, and pepper. Dip each tender in egg, then press firmly into breadcrumbs on all sides. Place on a foil-lined baking sheet lightly sprayed with cooking spray. Spray the tops of the tenders too — essential for a crispy, golden finish. Space tenders apart so hot air circulates and the coating crisps rather than steams.

Preheat oven to 218°C and let it fully preheat before adding tenders. Place baking sheet on center rack. Bake 7 minutes, flip each tender, then bake another 7 minutes (14 minutes total). Thicker pieces may need up to 20 minutes. For extra crunch, move rack to 6 inches from broiler, switch to broil, and broil 1–2 minutes — watch closely to avoid burning.

Los tenders están listos cuando el rebozado es dorado profundo y los jugos corren claros. Confirma con un termómetro de lectura instantánea en la parte más gruesa — debe leer 74°C. Descansa en la bandeja 2–3 minutos antes de servir para dejar que los jugos se redistribuyan y el rebozado se asiente. Sirve caliente; la costra se ablanda a medida que se enfrían. Evita rebozado pálido (saltarse spray de cocina), vapor (bandeja abarrotada), o sacar temprano antes de que la temperatura sea confirmada.