Preheat oven to 425℉ (215℃). Place an oven-safe baking rack on a rimmed baking sheet. Lightly spray with cooking spray.

Trim off all fat and tendons from the chicken tenderloins. If using boneless skinless chicken breasts, trim any fat and cut them into 1-inch wide strips.

Whisk together 1 cup all-purpose flour and 1 teaspoon seasoned salt in one shallow dish. In a second shallow dish, whisk 3 large eggs with ¼ cup water and ½ teaspoon seasoned salt. In a final shallow dish, combine 2 cups plain panko bread crumbs and 1 teaspoon seasoned salt.

Dip each chicken strip into the flour, then into the egg wash, and finally into the panko mixture, ensuring even coating. Place breaded strips onto the prepared baking rack.

Lightly spray the surface of the breaded chicken tenders with cooking spray. Bake for 10-13 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃).