Method

• 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.