Start by preheating your oven to 350 degrees and line a baking pan with foil sprayed lightly with non-stick spray.  If you have a wire baking rack that will fit on your baking pan, add that and lightly spray that with non-stick spray, as well.  Set aside. 

Next, add flour, eggs and breadcrumbs each to their own bowl large enough to dip your tenders. Mix the parmesan cheese in with the breadcrumbs. In a small bowl, combine your spices and then add 3/4 of your spice mixture to your flour (reserve the rest!) and stir to combine. 

Rinse and pat dry your chicken tenders and then going in a line starting with the flour, dredge your chicken tenders in the flour until completely covered and shake off any excess before then dredging the chicken tender through the eggs and finally the breadcrumbs. Press the chicken tender firmly in the breadcrumbs to make sure that it is completely covered. Move your breaded chicken tender to your baking pan and repeat until all of your chicken tenders are breaded. Bake for 15-20 minutes or until your chicken tenders have an internal temperature of 165 degrees. 

Once baked, remove from the oven and move your chicken tenders into the center of the pan, grouped tightly together. Sprinkle your Loaded Chicken Tender Nachos with the remaining spice mixture, layers of shredded cheese, diced jalapeno, crispy bacon pieces and diced green onion and then return the pan to the oven and bake for another 4-5 minutes or until your cheese is melted. Remove from the oven and serve with sour cream or Homemade Ranch Dip.