On one plate, combine all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, ¾ teaspoon salt, and a few cracks of black pepper. On a second plate, crack and beat the eggs with a fork. On a third plate, mix the panko breadcrumbs with the freshly grated parmesan cheese.

Dredge each chicken tender in the seasoned flour, shaking off any excess. Next, dip into the beaten eggs, covering the chicken completely. Finally, coat thoroughly with the panko-parmesan mixture, pressing gently to ensure the breadcrumbs stick. Arrange the breaded tenders on a clean plate or tray.

While the chicken is cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 mins until fragrant. Stir in the lemon juice and ¼ teaspoon salt until well combined, about 15 seconds. Turn off the heat then add chopped parsley and mix.

Once the chicken tenders are done, place them in a large bowl and pour the garlic butter sauce over the top. Gently toss until all tenders are coated. Garnish with freshly grated parmesan cheese, chopped parsley, and serve chicken tenders with ranch sauce on the side.