Brine the chicken tenderloins with salt and refrigerate for 30-40 minutes. Rinse and pat dry.

Preheat oven to 350°F (175°C). Toast the panko breadcrumbs on a baking sheet for 8-10 minutes until golden brown.

In a mixing bowl, beat eggs and add water. Gradually mix in flour, onion powder, and garlic powder to create a batter.

Dip each tenderloin into the batter, allowing excess to drip off, then coat with toasted breadcrumbs.

Bake the coated chicken tenders in a single layer at 400°F (200°C) for 10-12 minutes until golden and cooked through.

For extra crispiness, air fry at 400°F (200°C) for 8-10 minutes.

Let the chicken tenders rest for a few minutes before serving with your favorite dips.