Preheat the oven to 400°F and place a rack on a rimmed baking sheet; set aside.
Remove tendons from the chicken tenders using the fork method: slip the fork tines under the tendon, grip the exposed end with a paper towel, and pull firmly until the tendon releases.
In a shallow dish, combine the flour with 1/4 teaspoon each of salt, pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning; stir to mix.
In a second shallow dish, whisk together the egg, water, and a dash of hot sauce until blended.
In a third shallow dish, combine the panko and grated Parmesan with 1/2 teaspoon each salt, pepper, onion powder, garlic powder, and Italian seasoning, plus 1/4 teaspoon smoked paprika; stir to combine.
Working one at a time, dredge each tender in the seasoned flour, shake off excess, dip in the egg mixture, then press into the panko mixture to coat completely; place coated tenders on the prepared pan.
Lightly spray the tops of the tenders with nonstick cooking spray and bake for 20 minutes.
Flip each tender, spray the tops again, and bake until the internal temperature reaches 165°F, about 15–20 minutes more.
Remove from the oven and serve hot with your choice of dipping sauce.
