Step 1: Preheat your oven to 425°F (220°C). Place a wire cooling rack inside a large rimmed baking sheet and lightly spray the rack with oil.
Step 2: In a small skillet, lightly toast the Panko breadcrumbs with a teaspoon of olive oil over medium heat until just starting to turn golden. Transfer to a shallow bowl and mix with Parmesan cheese, smoked paprika, and onion powder.
Step 3: Set up your dredging station: Place flour seasoned with salt and pepper in the first bowl, beaten eggs in the second bowl, and the Panko-Parmesan mixture in the third bowl.
Step 4: Pat the chicken fillets dry. Dredge each fillet in flour (shaking off excess), dip in the egg wash, and then press firmly into the Panko mixture until fully coated.
Step 5: Place the breaded fillets onto the prepared wire rack. Lightly spray the tops with olive oil spray for extra crunch.
Step 6: Bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is deep golden brown.
Step 7: Let the crispy oven baked chicken fillet rest for 5 minutes before serving to keep the juices inside.