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Preheat the oven to 425ºF. Place a cooling rack over a baking sheet and spray with nonstick cooking spray. Set aside.
In a small bowl, combine the parsley, dill, garlic powder, onion flake, basil, salt and pepper.
Place the flour in a shallow dish (I like to use a pie plate). In a second dish, lightly whisk the egg with a splash of water. In a third shallow dish, combine the Panko breadcrumbs with 1 ½ tablespoons of the seasoning mix.
Dip each chicken tender into the flour to coat, then tap off any extra flour. Dip the tender into the egg to coat completely, then into the Panko mixture. Use your hands to press the breadcrumbs into the chicken, if needed. Place the chicken on the prepared cooling rack. Continue until all of the chicken it coated.
Spray the top of the chicken tenders with nonstick baking spray.
Bake until the chicken is cooked through and the coating is crispy, about 20 minutes.
While the chicken is cooking, add the mayonnaise and the bbq sauce to the remaining spice mixture. Stir to combine and refrigerate until the chicken is done.
Serve the dipping sauce alongside the chicken for dipping.