Preheat your oven to 400°F (200°C) and toast the panko breadcrumbs in a dry skillet until golden, stirring frequently to prevent burning. Let them cool slightly once toasted.
Mince the garlic finely and set aside. Season the chicken strips with salt and pepper for flavor.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with toasted breadcrumbs mixed with garlic and a splash of olive oil.
Dip each chicken strip first into the flour, ensuring an even coating, then into the beaten eggs, and finally roll in the toasted breadcrumb mixture, pressing lightly to adhere.
Place the coated chicken tenders on a baking sheet lined with parchment paper or a lightly greased rack to ensure even crisping.
Bake in the preheated oven for about 15-20 minutes, turning once halfway through, until the tenders are golden brown and crispy around the edges.
Check the tenders for doneness—juicy and opaque inside, with a satisfying crunch on the outside.
Remove from oven, let rest for a few minutes, then serve hot with your favorite dipping sauce or alongside a fresh salad.
