2 pounds chicken breast tenders, or 2 pounds boneless, skinless chicken breast cut into 1 1/2-inch strips
Avocado oil spray (may also use olive or coconut oil)
Preheat the oven to 425 F and place a wire rack on top of a rimmed baking sheet.
Whisk the eggs and water together in a bowl, then set aside.
In a separate bowl, whisk together the flour, salt, paprika, thyme, garlic powder, and pepper.
Dredge the chicken strips in the flour mixture, and shake off the excess flour. Then, dip the chicken strips in the egg mixture, and dip them in the flour mixture again, shaking off the excess flour.
Place the chicken strips on the wire rack, and spray them with avocado oil. If you don’t have a spray oil, you can lightly brush them with oil instead.
Bake for 10 minutes, then flip the chicken strips, spray with oil again, and bake for an additional 10 minutes, until the coating is browned and crisp. Remove from the oven and serve with your favorite dipping sauce!