Preheat oven to 425°F (218°C). Line a sheet pan with parchment or foil if desired, then lightly spray the lined pan with olive oil spray.

Pat the 12 chicken tenderloins dry with paper towels. Evenly sprinkle the 1 teaspoon kosher salt over the chicken.

Place the beaten large egg in a shallow bowl. In a second shallow bowl, combine the ½ cup seasoned breadcrumbs and ½ cup seasoned panko crumbs.

Working one tender at a time, dip a chicken tender into the beaten egg, then press it into the breadcrumb mixture so crumbs adhere; shake off any excess.

Arrange the breaded tenders in a single layer on the prepared sheet pan, leaving a little space between each.

Spray the top of each tender with olive oil spray, then carefully turn each tender over and spray the other side.

Bake on the middle oven rack for 18 minutes, flipping the tenders once halfway through baking (about at 9 minutes), until cooked through and internal temperature reaches 165°F (or juices run clear).

Let the tenders rest for 2–3 minutes, then serve with ketchup or BBQ sauce if desired.