To make the honey mustard sauce, whisk together all ingredients until smooth. Taste and adjust to your preferences. Store in refrigerator until ready to use.

Preheat oven to 425 degrees F. Place an oven-safe wire rack on top of a rimmed baking sheet and spray with cooking spray. (Alternatively, the chicken tenders may be baked directly on a baking sheet sprayed with cooking spray.)

To prepare the chicken tenders, you will need three shallow dishes, such as round glass pie dishes.

In the first dish, whisk together the whole-wheat flour, salt, pepper, and paprika.

In the second dish, use a fork to combine the eggs with the 1 tablespoon of water.

In the third dish, use a spoon or your fingers to mix the Panko and grated Parmesan together.

Set up an assembly line with the three dishes, so that you can dip each chicken tender first in the flour mixture, then in the egg, and then in the Panko-Parmesan mixture. Be sure to fully coat each piece of chicken with each of the three mixtures; then place on the prepared baking sheet.

Bake chicken tenders in the preheated oven for 16-18 minutes, until cooked through. The internal temperature should reach 165 degrees F. (Baking times may vary depending on your oven and the size of your chicken pieces. If you are doubling the recipe and baking more than one pan at a time, be sure to rotate the pans halfway through baking.)

Serve immediately, with honey mustard sauce or your favorite dipping sauce.