Preparation

1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper and set aside. You will need a large saute pan to brown the tenders. You will need three medium shallow bowls to dredge the chicken tenders.
2. In the first bowl, add the 1/4 cup of flour. In the 2nd bowl, beat the eggs with the water. In the 3rd bowl, combine the breadcrumbs, parmesan cheese and fresh herbs.
3. Sprinkle chicken tenders with salt and pepper as desired. In batches, dredging 3 tenders at a time, coat completely in the flour(shaking off any excess). Then transfer the tenders to the egg mixture and completely coat. Shake off extra egg mixture . Then add to the breadcrumb mixture and completely coat the tenders.
4. Warm the olive oil in the saute pan to medium-high and add up to 6 coated chicken tenders at a time. Do not overcrowd the pan. Saute 4 minutes per side or until lightly browned. Transfer to prepared baking sheet.
5. When all batches of tenders have been browned and transferred to baking sheet, put in the preheated oven and bake for 8 minutes or until cooked through when a thermometer reaches 165 degrees. Remove from oven and let rest 5 minutes. Serve with Tangy Tomato Barbecue Sauce.