Pound chicken tenders (or chicken breasts) to ½″ thickness.
In a small bowl, combine Panko crumbs, Italian seasoning, parmesan and lemon juice.
Coat chicken with mayonnaise and dip into panko mixture, pressing until it thoroughly adheres.
In the Oven
Preheat oven to 400℉. Line baking sheet with aluminum foil.
Bake 8-10 minutes, or until internal temperature reaches 165℉ and juices run clear. Serve with lemon wedges.
On the Stovetop
Heat vegetable oil in a large skillet over medium heat.
When oil is hot (sizzling), carefully add a layer of chicken. Pan fry for approximately 3 minutes per side until internal temperature reaches 165℉.
In the Air Fryer
Preheat air fryer to 400ºF.
Add the chicken in a single layer – don’t overcrowd the basket basket (work in batches if necessary).
Cook the chicken for approximately 6 minutes on each side. Turn at least once, cooking until the chicken is crispy and golden and internal temperature reaches 165℉.
Notes
Use a meat tenderizer to pound the chicken to help it cook more evenly.
For the juiciest chicken, allow it to rest 5-10 minutes before slicing and serving to seal the juices in.
Fresh grated parmesan adds the best flavor and texture.