Preheat oven to 400°F (200°C). Place a wire rack on top of a baking sheet and lightly spray with oil.
Pat the chicken tenders dry with paper towels to remove excess moisture.
In one bowl, whisk eggs with milk or buttermilk.
In another bowl, mix panko breadcrumbs, regular breadcrumbs, garlic powder, paprika, onion powder, salt, and black pepper.
Dip each chicken tender into the egg mixture, then coat evenly in the breadcrumb mixture.
Place coated chicken tenders on the wire rack, leaving space between each piece.
Lightly spray the tops with olive oil spray for extra crispiness.
Bake for 10 minutes, flip the tenders, then bake for another 8–10 minutes until golden brown.
Chicken is done when internal temperature reaches 165°F (74°C).
Remove from oven and let rest for 2 minutes before serving.
