Preheat the oven to 450 degrees F.

Line a large baking sheet with aluminum full oil and spray the bottom with nonstick cooking spray.

Add the Parmesan cheese to a food processor and pulse until it resembles large crumbs.

Add the panko to the food processor and pulse it while you stream in the olive oil. Continue pulsing until it's thoroughly combine and the mixture resembles small crumbs.

Set up three bowls for dredging the chicken.

Add the eggs, half-and-half, and hot sauce to the first bowl, and whisk to combine.

The second bowl will have the flour and nothing else, spread it out with a fork. A shallow, wide bowl works best.

Pour the panko/Parmesan mixture into the third bowl, which should also be your largest. I like to use a nice, deep bowl for the last step.

Using tongs, lightly coat a chicken tender in the flour, making sure to shake off all the excess.

Transfer the chicken to the egg mixture, making sure it's completely coated. Lift the chicken out of the egg, allowing the excess to drip off.

Place the chicken into the Panko mixture, and use your fingers to gently press the coating into the chicken.

Place the chicken onto your prepared pan and repeat this process until all 12 chicken tenders are coated.

Bake for 15 to 20 minutes or until nicely browned. Test one to make sure it's fully cooked and there is no pink in the center.

Serve with your favorite dipping sauce.