Combine paprika, garlic powder, onion powder, parsley, oregano, cayenne pepper, brown sugar, salt, and pepper in a small bowl, stirring well to ensure the spices are evenly distributed. While you're mixing, preheat your oven to 350°F. I like to mix the seasonings in advance because it prevents clumping and ensures every chicken tender gets evenly seasoned.

Melt the butter in a shallow dish or small bowl—you want it warm but not piping hot so the chicken doesn't cook before it hits the oven. Pat the chicken tenders dry with paper towels to help them absorb the butter evenly. One at a time, dip each chicken tender into the melted butter, coating both sides generously, then transfer to a baking sheet lined with foil or parchment paper for easy cleanup.

Sprinkle the seasoning blend from Step 1 evenly over both sides of each buttered chicken tender, pressing the spices gently so they stick to the butter. Bake for 25-30 minutes until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part. I find that checking at 25 minutes helps avoid overcooking, especially if your oven runs hot.