Preheat oven to 425 degrees. Place an oven-safe baking rack on a rimmed baking sheet. Lightly spray with non-stick spray.
Place flour and 1 teaspoon seasoned salt in one shallow dish and mix well.
Whisk eggs and water together with an additional 1 teaspoon of salt in a second shallow dish.
Place panko bread crumbs in a third shallow dish and mix with the remaining ½ teaspoon of seasoned salt.
Trim off all fat and tendons from chicken tenders. Or if using boneless, skinless chicken breasts, cut into 1-inch strips.
Dip chicken into flour, tossing to coat. Shake off excess. Dip into the egg wash, and then finally into panko breadcrumbs, using your hands to help panko coat chicken strips.
Place breaded chicken tenders onto the prepared baking sheet. Lightly spray with cooking spray to achieve a golden exterior.
Bake for 10-13 minutes, or until chicken reaches an internal temperature of 165 degrees.
Using Chicken Breasts: It is much cheaper to purchase boneless, skinless chicken breast instead of and cut into 1-inch strips than to purchase chicken tenders. Healthier Swap: Use whole wheat flour and whole wheat bread crumbs for a serving of whole grains. Bread Crumbs: I don't recommend regular bread crumbs for the breading on chicken tenders, as they will not yield a crispy baked chicken strip. Air-Fryer Instructions: Bread the chicken tenders as directed and spray with cooking spray. Preheat an air-fryer to 400 degrees and cook for 5 minutes on each side. Egg-Free Option: If you happen to have an Egg Allergy, dip your chicken strips into flour first, then something moist, like mustard, and finally panko.Leftovers: Leftover Chicken Strips will keep for 3 days in the refrigerator. They are best warmed up in a 400-degree Fahrenheit oven for 5 minutes.