1. Preheat the oven to 425F convection (or 450F regular bake). Line a baking sheet with a wire rack if you have one. Lightly spray with olive oil.
2. Place the chicken tenders in a medium bowl. Add the garlic powder, onion powder, kosher salt, paprika, and black pepper, then toss until evenly coated.
3. Place the flour in one shallow bowl. Beat the egg in a second shallow bowl. In a third shallow bowl, mix together the panko, Italian breadcrumbs, and Parmesan.
4. Working one at a time, coat both sides of each chicken tender in the flour, shaking off any excess. Dip into the egg, letting the excess drip off, then coat in the breadcrumb mixture, pressing with your fingers to adhere on both sides.
5. Arrange the chicken tenders on the prepared baking sheet. Generously spray with olive oil.
6. Bake for 12-15 mins until the coating is golden brown and the chicken reaches an internal temperature of 165F. Option to broil for 2-3 mins at the end to get them extra golden brown.
7. While the chicken bakes, make the lemon parmesan sauce. In a small bowl, mix together the mayonnaise, sour cream, grated Parmesan, lemon juice, and pepper.
8. Serve the chicken tenders immediately with the sauce on the side. Enjoy!
