Beat egg in one bowl and set aside. Place shredded parmesan in separate bowl. If you're using additives such as pork rinds or shredded coconut, add it to the parmesan. (Use only ½ cup parm and ¼ cup additive.)
Dip each chicken tender in egg first then in shredded parmesan.
Dip back in egg and back in parm once more for a thicker crust if desired. Otherwise, add each tenderloin to your baking sheet.
Brush any leftover egg over each tenderloin.
Place tray in over and bake for 30 minutes or until cooked through.
Place in broiler on high for up to 2 minutes to deepen golden colour if desired.