Preheat the oven to 425°F
In a large plate, place the flour. In a shallow dish, beat the egg, and season with paprika. In a third shallow dish, mix panko bread crumb, Parmesan cheese, olive oil and add the optional salt and pepper if needed.
First, dry the chicken tenders with paper towels and coat the chicken tenders with the flour. Give a little shake to remove excess flour.
Dip the chicken into the egg mixture. Then coat with bread crumbs and press down to adhere.
Place all chicken tenders on a lightly greased baking sheet.
Bake for about 8 minutes. Then turning the chicken tenders, continue cooking for 8 more minutes or until the chicken is no longer pink or cooked through and the coating is golden brown.
Serve with homemade honey mustard dipping sauce.