1-Preheat the oven: Preheat the oven to 200°C (390°F) or 180°C (fan-forced) to get it ready for baking.

2-Prepare the panko breadcrumbs: Spread the panko breadcrumbs on a baking tray, spray with oil spray vertically to keep them in place, and bake for 3 to 5 minutes until lightly golden. Then, transfer the toasted breadcrumbs to a bowl for later use.

3-Optional setup: Optionally, place a rack on a baking tray to promote even baking and better crispiness.

4-Make the batter: In a bowl, whisk together the egg, mayonnaise, mustard, flour, salt, and pepper to form a smooth batter that coats the chicken perfectly.

5-Coat the chicken: Toss the chicken pieces in the batter until they’re evenly coated, ensuring every bit gets that flavorful base.

6-Coat with breadcrumbs: Using tongs, transfer each coated chicken piece to the toasted panko breadcrumbs, pressing more breadcrumbs on top to make them stick well.

7-Arrange the tenders: Place the coated chicken tenders on the baking tray or wire rack, spacing them out for optimal results.

8-Prepare for baking: Lightly spray the tenders with oil spray and sprinkle with a pinch of salt for extra flavor and crunch.

9-Bake: Bake for 15 minutes (up to 20 minutes for larger pieces), keeping an eye on them to avoid overbaking and maintain moisture.

10-Serve: Serve immediately with your choice of dipping sauce, and add fresh parsley for a nice garnish if you like.