Start by cutting your boneless skinless chicken breasts into strips, about 2 inches long and ½ inch thick. Pierce each strip with a fork to help the marinade penetrate. Place the chicken in a bowl, cover it with buffalo hot sauce, and let it marinate in the refrigerator for at least 4 hours, or overnight for maximum flavor.

Preheat your oven to 400°F (200°C). This temperature ensures a crispy texture without frying.

Line a baking sheet with parchment paper or aluminum foil. Place a wire rack on top to allow air circulation.

In a shallow dish, combine Panko breadcrumbs with the dried parsley, garlic powder, onion powder, onion flakes, dried chives, black pepper, and salt. Dip each marinated chicken strip into the breadcrumb mixture, pressing gently to coat.

Place the coated chicken strips on the wire rack and bake for 18-20 minutes, or until cooked through with an internal temperature of 165°F (74°C). Broil for an additional 3 minutes for extra crispiness.

Once baked, remove the tenders from the oven and serve hot alongside your favorite dipping sauces.