Prepare the chicken tenders, by trimming off the tendon or any fat from the chicken. If using boneless, skinless chicken breasts, slice the breast into 1-inch strips.
Set out three shallow bowls or dishes. In the first dish, combine flour with seasoned salt. In the second dish, whisk the eggs with a bit of seasoned salt. In the final dish, combine the panko bread crumbs with a bit of seasoned salt. As stated before, we want to season every layer so that our chicken strips are perfectly seasoned.
Working one at a time, place each chicken tender into the flour mixture, flipping to coat evenly, and then shake off excess flour. Place the floured chicken strip into the egg wash and coat both sides, being sure to shake off excess egg wash before placing the chicken tender into the breadcrumb mixture. Evenly coat the chicken tender in the breadcrumb mixture, using your hands to help the breadcrumbs to adhere to the chicken.
Once breaded, place the chicken tenders onto a greased baking rack over a rimmed baking sheet.
This will help them to develop a golden exterior and get nice and crispy.
Bake the chicken tenders until they are golden brown and the internal temperature reaches 165 degrees F. There is NO NEED to flip your chicken strips halfway through baking. Because we are cooking the chicken on a rack, the air is able to evenly circulate around the chicken, crisping it up evenly.