Preheat oven to 425 degrees F (220 degrees C).
Cut the Fingerling Potato (8 ounce) into quarters; place into a medium bowl. Toss with Olive Oil (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
In a second medium bowl, add Egg (1) and Water (1 tablespoon) and whisk using a fork.
In a third medium bowl, mix together the Panko Breadcrumbs (1/2 cup), Salt (1/4 teaspoon), Parmesan Cheese (1/4 cup), and Ground Black Pepper (1/4 teaspoon).
Pat dry the Chicken Tenders (12 ounce) with paper towels. Remove and discard the end of the tendon.
Dip the chicken into the the egg wash, making sure to fully coat.
Dredge the chicken into the panko bread crumb mixture pressing the crumbs into the chicken to ensure full coverage.
Place the chicken on one half of the baking sheet lined with foil and the potatoes on the other half.
Bake in the oven for 30 minutes. Remove from oven when potatoes are fork tender and chicken is cooked.
Serve with Barbecue Sauce (2 package) and Ketchup (2 package) and enjoy!