Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the egg, Dijon mustard, Worcestershire sauce, salt, and pepper until well combined.
In another bowl, mix together the whole wheat panko breadcrumbs, grated parmesan cheese, flaxseed meal, dried thyme, garlic powder, and onion powder.
Dip each chicken tenderloin into the egg wash, letting any excess drip off, then coat in the breadcrumb mixture.
Place the coated chicken tenders on the prepared baking sheet and bake for 20-25 minutes, or until cooked through and golden brown.
Let the chicken tenders rest for a few minutes before serving.
