Preheat the oven to 375°F.

Line a large baking sheet with parchment paper. Set aside.

Season the chicken tenders with the salt and pepper.

Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs until smooth. In a third shallow bowl, combine the panko, salt, and garlic powder.

Dredge a chicken tender in the flour, coating it thoroughly, then dip it in the beaten egg. Transfer the tender to the bowl of panko and turn until it is evenly coated. Transfer the tenderloin to the prepared baking sheet. Repeat the process with the remaining chicken.

Spray the chicken tenders liberally on one side with canola oil cooking spray.

Bake the chicken tenders on middle rack of oven until they are beginning to brown, 13-15 minutes.

Flip the tenders over and spray once more with cooking spray. Continue baking until the panko is golden and crispy and the chicken is cooked through, 12-15 minutes.

Check to see that chicken tenders are done. Remove from oven or add time as needed.

Allow chicken tenders to cool slightly, then transfer to a plate and serve.