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Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil; brush with 1 tablespoon olive oil.
In a shallow dish, place 0.5 cup all-purpose flour.
In a second dish, whisk together 2 large eggs and 1 tablespoon water until well combined.
In a third dish, mix 1.5 cups Panko breadcrumbs, 1 teaspoon garlic powder, 0.5 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Dredge each chicken tender in the flour, shaking off any excess.
Dip each tender into the egg mixture, letting extra drip off.
Press each tender firmly into the seasoned Panko breadcrumbs until fully coated; place on the prepared baking sheet.
Repeat dredging and coating with the remaining 1.5 pounds chicken tenders, spacing them evenly on the sheet.
Bake for 10–12 minutes, then carefully flip each tender and bake for another 8–10 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
Remove from oven and let rest for 2–3 minutes before serving hot with your favorite dipping sauces.