Place the chicken tenders between two layers of wax paper and pound them ⅛-inch-thin.
Brush both sides of the chicken pieces with mustard, and sprinkle with garlic powder and cayenne.
Place the Parmesan in a shallow bowl. Dip the chicken pieces, one by one, into the Parmesan and press to coat.
Heat a nonstick double-burner griddle (or two large nonstick skillets) over medium heat for about 2 minutes. Brush with olive oil. Fry the chicken tenders until browned and cooked through (their internal temperature should reach 165ºF), about 3 minutes on each side.
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Notes
If working in batches, keep the cooked chicken tenders in a 200 degrees F oven while you're cooking more batches.The main challenge when making this recipe is that grated parmesan doesn't adhere to chicken as well as traditional coatings. The finer the cheese is grated and the drier it is, the better it will adhere.My second tip is to make sure you use a nonstick skillet and a good one. If your nonstick skillet is five years old and scratched, the coating might stick to it and come off.