Crispy Baked Chicken Tenderloin

1Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper. Lightly spray the paper with oil spray.

2Season the chicken tenderloins (1 lb) with salt (1 teaspoon), black pepper (½ teaspoon), garlic powder (½ teaspoon), and smoked paprika (½ teaspoon). Ensure each piece is well coated with the seasoning mix.

3In a shallow dish, combine the panko breadcrumbs (1 cup), grated Parmesan cheese (½ cup), dried oregano (1 teaspoon), dried basil (1 teaspoon), and onion powder (½ teaspoon) to create the breading mixture.

4In another shallow dish, whisk together the eggs (2) and water (1 tablespoon) to make the egg wash.

5Dip each seasoned chicken tenderloin first into the egg wash, ensuring it's fully coated, then roll it in the breading mixture until well covered. Shake off any excess breading.

6Arrange the breaded chicken tenderloins (1 lb) on the prepared baking sheet, ensuring they are not touching each other to allow for even cooking.

7Lightly spray the tops of the breaded tenderloins with oil spray to help achieve a crispy texture when baking.

8Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the breading is golden and crispy.

9Serve the crispy baked chicken tenderloins (1 lb) hot with lemon wedges and your choice of dipping sauce.