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.

鸡肉条在外壳深金棕色和汁液清晰流出时完成。在最厚的部分用即读温度计确认——必须读74°C。在上桌前在平底锅上静置2–3分钟以让汁液重新分配并使外壳设置。热上桌；当冷却时外壳变软。避免苍白外壳（跳过烹饪喷雾）、蒸（堆积平底锅）、或在温度确认前拉太早。