Garlic Parmesan Crispy Chicken Tenders

Prep: Preheat your oven to 410°F (210°C). Place a dark roasting pan without a non-stick coating (or a rimmed baking sheet) in the oven to heat.
Prepare egg mixture: In a medium bowl, whisk together the eggs and buttermilk until well combined.
Prepare dry flour mixture: In another bowl, combine the flour, Parmesan, breadcrumbs, baking powder, and seasonings.
Bread the chicken:
First, lightly coat all the chicken pieces by tossing them in the dry flour mixture.
Then, generously coat the chicken by dipping them into the egg mixture.
Finally, coat each piece again in the dry flour mixture, ensuring a thick layer. Be sure to have enough of the mixture under each piece of chicken to prevent sticking, and generously cover the top with the flour mix. Use the back of a tablespoon to press the breading onto the chicken, flattening the pieces slightly for even thickness and a thick coating.
Bake: Remove the heated pan from the oven and melt two-thirds of the butter on it. Place the breaded chicken pieces on the pan and dot with the remaining butter. Bake for 10-15 minutes until the bottoms are golden and crisp.
Carefully flip the chicken using an offset spatula to prevent the breading from falling off, and bake for another 5-10 minutes, depending on the thickness of the chicken pieces.
Finish by broiling for 2-3 minutes until the chicken is golden brown and crispy.
Rest: Carefully transfer the chicken from the pan to a cooling rack. Let it rest for 5 minutes before serving immediately.