Heat the oven to 200 °C/390 °F, or 180 °C fan-forced. Let the oven fully preheat so the panko toasts and the chicken begins cooking in steady heat.

Scatter the panko over a baking tray, mist it with oil, and bake for 3 to 5 minutes before tipping it into a bowl. Take it out when it is lightly golden and smells like warm toasted bread.

Set a wire rack inside the baking tray. The raised surface leaves room for heat to circulate beneath the chicken.

Whisk the batter ingredients in a bowl with a fork, then add the chicken tenderloins and turn them until coated. The mixture should cover the chicken in a thin, even layer without pooling heavily in the bowl.

Lift one coated tenderloin with tongs and lower it into the toasted panko. Using tongs keeps the batter where it belongs instead of turning your hands into breadcrumb gloves.

Shower panko over the top of the chicken, press the crumbs firmly onto all sides, and place it on the rack. The coating should look textured and well attached, with no wet batter showing through.

Mist the breaded chicken lightly with oil, add a small pinch of salt, and bake for 15 minutes, allowing up to 20 minutes for very large pieces. The crust should be golden and the thickest pieces should feel gently firm with a slight spring when pressed.

Take the chicken from the oven and serve it right away with a sauce of your choice. The crust is at its crunchiest while the strips are hot and steam has not softened the coating.