Set the oven to 220°C (425°F) and allow it to fully preheat for 15 minutes. Place a wire rack inside a rimmed baking sheet and coat the rack lightly with cooking spray to prevent sticking.
Arrange three shallow bowls in a row. Add the flour to the first bowl. Whisk the eggs and milk together in the second bowl until fully combined and pale yellow. Combine the panko, garlic powder, onion powder, smoked paprika, salt, black pepper, and dried oregano in the third bowl and stir until the spices are evenly distributed throughout the breadcrumbs.
Place the chicken tenderloins on a clean cutting board and pat them thoroughly dry with paper towels. Removing surface moisture is essential for the coating to adhere properly and for the exterior to crisp rather than steam during baking.
Working one tender at a time, dredge the chicken in the flour and shake off any excess. Dip it into the egg mixture, letting the excess drip back into the bowl, then press it firmly into the seasoned panko on both sides so the crumbs adhere in an even, thick layer. Set each coated tender on the prepared wire rack.
Drizzle the breaded tenders evenly with the neutral oil, or mist them lightly with additional cooking spray. Bake at 220°C (425°F) for 18 minutes, until the coating is deep golden brown and the surface feels firm and crisp when lightly pressed with tongs.
Use an instant-read thermometer to check the thickest part of each tender. The internal temperature must reach 165°F (74°C). Remove the pan from the oven and let the tenders rest on the rack for 3 minutes before serving, allowing the juices to settle and the crust to maintain its crunch.
