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Place all the ingredients into a microwave safe bowl and melt in 15 second increments until it is all melted.
Pre-heat the oven to 450-degrees.
Place the flour, eggs and Panko into 3 separate flat containers. The flat containers (such as casserole pans) make it easier to dip the chicken tenders.
Add in the salt, pepper, garlic powder and dried parsley into each bowl and toss the Panko and the flour with your fingers to combine. Beat the eggs with a fork to make sure they are all combined.
Dip each chicken tender into the flour first with your LEFT hand, then into the eggs with the RIGHT hand and then into the Panko with the LEFT.
Brush the baking sheet with the garlic butter until it is well covered. Place into the oven for 2 minutes NO more as the butter will start to burn without any of the tenders on them.
Place the chicken tenders onto the pan and brush the tops with just enough butter to cover them.
Bake for 12 minutes. NO MORE as you will risk drying them out.
Place onto a plate covered with paper towels and allow to sit for 5 minutes.
Serve with lemon wedges and my Restaurant Style Honey Mustard Dressing.