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 425°F 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.

Tenders are done when the coating is deep golden brown and juices run clear. Confirm with an instant-read thermometer in the thickest part — must read 165°F. Rest on the pan 2–3 minutes before serving to let juices redistribute and coating set. Serve hot; crust softens as they cool. Avoid pale coating (skip cooking spray), steaming (crowded pan), or pulling early before temp is confirmed.