In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. Add 2 pounds chicken tenders and submerge them into the mixture. Cover the bowl and refrigerate for at least one hour or overnight.
When ready to cook, preheat the oven to 375°F. Place a wire rack on a baking sheet and spray or brush it with oil. Set aside.
In a baking sheet, add 1 ½ cups breadcrumbs, and 2 tbsp melted butter, and stir together. Add ½ cup grated Parmesan cheese and stir again.
Transfer it to the oven and toast for about 10-15 minutes, or until it’s golden color. Then take it out of the oven and let cool off.
Take the marinated chicken out of the refrigerator.
Prepare 3 dishes. 1st with all-purpose flour, 2nd with whisked eggs, 3rd with toasted breadcrumbs mixture.
First, take one chicken tender from the marinade and shake off the excess liquid. Dredge it first into the flour on both sides, then whisked eggs, then breadcrumb mixture.
Place on the baking sheet with wire rack. Repeat the same process with the rest of the chicken.
Bake at 375°F for about 20 minutes or until the internal temperature of the meat is 165°F.