Preheat the oven to 450°F (232°C). Line a baking sheet with foil and coat it with nonstick cooking spray.
In a large resealable plastic bag, combine the panko breadcrumbs, garlic powder, onion powder, smoked paprika, sea salt, and black pepper; seal and shake to mix evenly.
Crack the egg into a shallow dish and beat lightly.
Working one at a time, dip each chicken tender into the beaten egg, then place into the bag with the panko mixture; seal and shake the bag to coat each piece evenly.
Arrange the coated tenders in a single layer on the prepared baking sheet and lightly spray the top of each tender with cooking spray.
Bake for 7 minutes, flip each tender, then bake for an additional 7 minutes more, or until the internal temperature reaches 165°F (74°C) and the coating is golden.
Optional: For extra crunch, move the rack closer to the broiler and broil the tenders 1–2 minutes, watching closely to prevent burning.
Remove from the oven and let the tenders rest for a couple of minutes before serving.
