Rinse chicken tenders and pat dry. Season both sides with salt and pepper and set aside.
Preheat oven to 400.° Prepare pan by placing a rack on a cookie sheet and lightly coating with cooking spray. For easy clean-up, cover cookie sheet in foil first.
In one shallow bowl, mix together mayonnaise and Dijon mustard. In a separate shallow bowl, combine pecans, panko, and Parmesan cheese.
Coat each chicken tender with the mayo mixture and then roll in the pecan mixture. Place on coated rack, spacing at least 1" apart. Bake for 15-20 minutes, until chicken is cooked through and breading is golden brown.
Serve immediately with your favorite dipping sauce and enjoy!
