Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set a rack if you have one.

Set up the breading station: place the flour in one shallow bowl, beaten eggs in another, and mix breadcrumbs with garlic powder, paprika, salt, and pepper in a third.

Pat the chicken strips dry with paper towels so the coating adheres. Dredge each strip in flour, shaking off excess.

Dip the floured strip into the beaten eggs, letting the extra drip off.

Press the strip into the breadcrumb mixture until evenly coated. Place the coated tenders in a single layer on the prepared sheet.

Lightly spray the tenders with cooking spray or drizzle with a little olive oil.

Bake for 20–25 minutes, flipping once about halfway through, until golden and the internal temperature reaches 165°F (74°C).

Let tenders rest for 3–5 minutes before serving.