Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Place a wire rack inside a large baking tray. Lightly grease the wire rack with a little oil or cooking spray to prevent sticking.

Prepare the Chicken: If your chicken breasts are very thick, you can gently pound them to an even thickness before slicing. Cut the chicken into evenly sized strips, about 2-3 cm wide and 10-12 cm long. Pat them completely dry with a paper towel; this helps the flour stick.

Set Up Your Breading Station: You'll need three shallow dishes. In the first, mix the plain flour with the salt and pepper. In the second, whisk the two eggs until smooth. In the third, combine the Panko breadcrumbs, smoked paprika, garlic powder, onion powder, and dried oregano. Mix well so the spices are evenly distributed.

Dredge the Chicken: Working with one chicken strip at a time, first coat it lightly in the seasoned flour, shaking off any excess. This dry layer is vital. Next, dip it into the whisked egg, letting the excess drip off.

Coat with Breadcrumbs: Finally, press the egg-coated strip firmly into the Panko mixture, making sure it's completely covered on all sides. I find that using one hand for the dry ingredients (flour/panko) and the other for the wet (egg) is the cleanest way to do this. Place the coated tender onto the prepared wire rack.

Repeat: Continue this process with the remaining chicken strips, arranging them on the wire rack in a single layer. Make sure not to let them touch, as this will help them cook evenly.

Bake to Perfection: Drizzle the coated chicken tenders with the olive oil or give them a good coating of cooking spray. Bake in the preheated oven for 20-22 minutes, flipping them halfway through, until the coating is a deep golden brown and the chicken is cooked through. The internal temperature should read at least 74°C on a meat thermometer, as recommended by the Food Standards Agency.

Rest and Serve: Let the chicken tenders rest on the rack for a couple of minutes before serving. This allows the juices to redistribute and the coating to firm up slightly. Serve immediately with your favourite dipping sauces.