Preheat oven to 425°F (220°C) and set a wire rack over a foil-lined baking sheet. Toast the panko in olive oil in a skillet over medium heat, stirring, until golden, about 4 minutes. Transfer to a bowl.

In a shallow bowl, mix flour, garlic powder, salt, and pepper. Beat eggs in a second bowl. In a third bowl, combine toasted panko, Parmesan, and paprika.

Dredge each tenderloin in flour, then egg, then press firmly into the panko mixture. Place on the rack and repeat with remaining pieces.

Bake 12 minutes, flip each tender, then bake 8 to 10 minutes longer until deep golden and chicken reaches 165°F (74°C).

Let rest on the rack for 2 minutes, then transfer to a platter and serve immediately.