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Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.
In a shallow bowl mix the panko breadcrumbs, Parmesan cheese, thyme, parsley, paprika, salt and pepper and stir until combined. Set aside. Pour the ¼ cup olive oil into another shallow bowl.
Dredge the chicken in the olive oil and then into the dry ingredients making sure both sides are coated. Place the tenders on the baking sheet. If you have a wire rack I suggest using it when baking chicken tenders on top of the baking sheet to help create an even crispier chicken.
Bake for 25 minutes, flipping the tenders once {chicken should reach an internal temperature of 165 degrees F}.
Sprinkle with fresh parsley if you want and serve warm with ketchup or honey mustard dipping sauce.