Instructions

• Preheat oven to 400°F. Line a baking sheet with non-stick foil and set aside.
• In a shallow dish, combine the crushed French’s fried onions, grated Parmesan, panko bread crumbs, and garlic powder; stir to mix.
• In a separate shallow dish, lightly beat the 2 eggs, then whisk in the 2 Tbsp mayonnaise and 2 Tbsp water until blended.
• Place the 1/4 cup flour in a third shallow dish.
• Working one chicken tender at a time, dredge it in the flour and shake off excess. Dip it into the egg mixture, allowing excess to drip off, then press it into the onion-Parmesan mixture to coat evenly. Transfer the coated tender to the prepared baking sheet. Repeat with remaining tenders.
• Lightly spray the coated chicken with cooking spray.
• Bake for 20–25 minutes, until the coating is golden and the chicken is cooked through (internal temperature 165°F or juices run clear).
• Let the chicken rest 3–5 minutes before serving.