Lemon Parmesan Chicken Tenders

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and place a wire cooling rack on top of it. Spray the rack lightly with the olive oil spray to prevent sticking.

Prepare a standard breading station with three shallow bowls. In the first bowl, place the 1/2 cup all-purpose flour.

In the second bowl, whisk together the 2 large eggs and 2 tbsp fresh lemon juice until smooth.

In the third bowl, combine the 1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tbsp lemon zest, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix well.

Pat the 1 lb of chicken tenders dry with paper towels. Dredge each tender first in the flour (shaking off excess), then dip into the egg mixture, and finally press firmly into the breadcrumb mixture to coat all sides.

Arrange the coated tenders on the prepared wire rack in a single layer, ensuring they do not touch. Mist the tops of the tenders generously with olive oil spray to encourage browning.

Bake for 15 to 20 minutes, flipping halfway through (and misting the other side with spray), until the crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C).

Remove from the oven and garnish immediately with the 1 tbsp fresh chopped parsley. Serve warm with extra lemon wedges if desired.