Begin by patting the chicken tenders dry with paper towels.

Set up a dredging station with three shallow bowls: one with seasoned flour, one with beaten eggs, and one with panko mixture.

Take each chicken tender and dredge it in the flour, then dip it in the beaten eggs, and coat it with the panko mixture.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Arrange the coated chicken tenders on the baking sheet and lightly spray them with cooking oil.

Bake for 15-20 minutes, flipping the tenders halfway through until golden and crispy.

Let the tenders cool briefly on a wire rack or paper towels before serving.