Spread panko or breadcrumbs on a baking tray, spray lightly with oil, then bake for 2 to 4 minutes until light golden color forms. Transfer to bowl or large plate.
Place a baking rack on the same baking tray. Rack is not required but no flipping of the tenders should be required.
Measure the batter ingredients into a medium mixing bowl and whisk until well combined.
Add chicken into the batter and toss until well coated.
Place chicken one at a time into the breading bowl or plate. Cover well with breadcrumbs, pressing down to really stick them on.
Transfer onto baking rack – baking tray. Repeat coating with remaining chicken.
Spray lightly with oil. Bake 15 - 20 minutes.
Remove from oven and serve with a low sodium sauce of your choice.
Notes
1. Be sure to use chicken that has not been “enhanced” with sodium water. Plain raw chicken should only have 45-50mg sodium in a 4oz. serving size.2. Panko Japanese breadcrumbs are larger than standard breadcrumbs. Because the breadcrumb pieces are bigger, they have a far better "crunch" than regular breadcrumbs. Though, they might be a little bland out of the box, this is easily remedied by adding your own favorite no salt spices.3. Nutrition is based per tender (12 total). Any dipping sauce not included.