Homemade Chicken Tenders

Ingredients

• 1 pound chicken tenderloins or boneless, skinless chicken breasts cut into 1-inch thick strips
• 1 cup all-purpose flour
• 3 large eggs
• ¼ cup water
• 2 ½ teaspoons seasoned salt divided
• 2 cups plain panko bread crumbs
• cooking spray

Instructions

1. Preheat oven to 425℉. Place an oven-safe baking rack on a rimmed baking sheet. Lightly spray with non-stick spray.
2. Prepare the breading station. Place the flour and 1 teaspoon of 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.
3. Prepare the Chicken Tenders. Trim off all fat and tendons from chicken tenders. Or if using boneless, skinless chicken breasts, cut them into 1-inch strips.
4. Bread the Chicken Tenders. Dip each chicken strip into the 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. 
5. Place the breaded chicken tenders onto the prepared baking sheet. Lightly spray the surface with cooking spray to achieve a golden exterior.
6. Bake for 10-13 minutes, or until the chicken reaches an internal temperature of 165℉. There is no need to flip during the baking process if using a baking rack, as the air will circulate around the chicken, evenly crisping it up.