Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.
Pat the chicken breasts dry and cut them into strips about 1 inch wide and 3-4 inches long. Pound thicker parts to an even thickness for uniform cooking.
Set up your breading station: place flour seasoned with salt, pepper, and paprika in one shallow dish; beaten eggs in another; and seasoned panko breadcrumbs in a third.
Dredge each chicken strip in the flour, shaking off excess, then dip into the beaten eggs, letting any excess drip off. Finally, coat thoroughly in the seasoned panko, pressing gently to help the crumbs adhere.
Place the coated tenders on the prepared baking sheet or on a wire rack set over it for better air circulation. Lightly spray or drizzle with olive oil to enhance crispiness and promote golden color.
Bake the tenders for 15-20 minutes, flipping or rotating halfway through, until they are golden brown, crispy, and cooked through. The kitchen will fill with a toasty aroma as they bake.
Check for doneness: the tenders should be crisp on the outside and opaque inside, with an internal temperature of 75°C (165°F). If needed, bake for an additional 2-3 minutes.
Once baked, remove the tenders from the oven and let them rest for 2 minutes. Squeeze fresh lemon juice over the hot tenders to brighten their flavor and add a zesty contrast.
Serve the tenders immediately with your favorite dipping sauces or enjoy them on their own for a crunchy, savory treat.
