Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil and place a wire rack on top.

Pat the chicken tenderloins dry with paper towels: Season evenly with the salt and black pepper.

In a shallow bowl, combine the panko breadcrumbs, Parmesan, garlic powder, Italian seasoning, and smoked paprika.

Drizzle the 2 tablespoons (30 ml) olive oil over the breadcrumb mixture and toss thoroughly with a fork. The crumbs should look lightly and evenly moistened rather than wet.

Place the mayonnaise in a second shallow bowl: Coat each chicken tender with a thin, even layer, removing any heavy excess.

Press each mayonnaise-coated tender into the Parmesan-panko mixture, turning and pressing gently so the crumbs adhere to all sides.

Place the coated tenders on the wire rack with a little space between each one. Avoid letting the pieces touch, which can trap steam and soften the breading.

Bake at 425°F (220°C) for 9 minutes. The coating should begin to look dry and lightly golden.

Carefully flip each tender with tongs: Return the pan to the oven.

Bake for another 7 to 9 minutes, depending on thickness. The coating should be golden brown with crisp edges.

Insert an instant-read thermometer into the thickest part of a tender. The chicken must reach 165°F (74°C).

Remove the tenders from the oven and let them rest on the rack for 5 minutes. The coating will firm slightly as it cools.

Sprinkle with optional parsley and additional Parmesan: Serve with lemon wedges if desired.