Preheat oven to 400 F. Grease a large baking sheet.

Pat chicken dry and set aside.

In a large bowl, whisk together egg, mayo, mustard and flour until smooth.

Place chicken tenders in bowl, using a spoon to evenly disperse mixture over each chicken tender.

In a separate bowl, combine breadcrumbs, parsley, garlic powder, salt and pepper and mix.

Using tongs, coat each chicken tender in breadcrumb mixture and place on greased baking sheet. When finished, spray each chicken tender with cooking spray.

Bake in preheated oven for 15-20 minutes, or until an internal temperature of 165 F.

Store leftovers in an airtight container in the refrigerator for 3 days.