Preheat oven to 425 degrees. Season chicken tenders on both sides with salt and pepper.

On a small plate, whisk together panko, breadcrumbs, parmesan, italian seasoning, garlic powder, 1/4 tsp. salt and a pinch of black pepper.

Add flour to another small plate, along with remaining salt. Whisk together.

Add egg to a bowl, and whisk with 1 tablespoon of water.

While you bread the tenders, place a medium sheet pan in the oven to heat up.

Dip each chicken tender in flour, pat off excess. Dip in egg, let excess drip off. Coat in bread crumb mixture. Repeat until all chicken tenders are coated.

Remove the pan from the oven and add butter. Let butter melt on the pan, if necessary, place back in to the oven until the butter has melted. Line chicken tenders up on pan, making sure they aren't touching. Place back in the oven and cook until golden brown on bottom, about 12 minutes, flip and cook another 6-7 minutes until the other side is golden brown as well. Remove from oven and drain on paper towels.

Serve with grated parmesan cheese, and pasta with marinara or a side salad.