Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray.
Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine parmesan and breadcrumbs in a third shallow dish. Toss tenders with Italian seasoning, garlic powder, and salt in a medium bowl. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumb mixture. Place the tenders on the prepared rack. Generously coat the top of each tender with cooking spray.
Bake for 10 minutes. Turn each tender over and coat with cooking spray. Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve the tenders with a marinara sauce for dipping.
To store, place any leftover chicken in an airtight container and keep it in the fridge for 2-3 days. Please note that the chicken tenders won't stay as crisp but will still taste delicious when reheated. Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.