1. Preheat oven to 350 degrees, and prepare a baking sheet by spraying with non-stick cooking spray or by covering with tin foil.
2. Create 3 separate small bowls for coating chicken like this: In first bowl, mix together flour, oregano, garlic powder, paprika, cayenne; In second bowl, mix eggs lightly with a fork or whisk; In third bowl, mix panko with onion flakes, salt, and black pepper.
3. Dredge chicken tenders first in the flour, shaking off excess; Dip next into egg mixture; Dredge through the panko mixture; set on prepared baking sheet.
4. Repeat for all breast tenders, then put baking sheet in preheated oven and bake for 15 to 20 minutes (depending on the size of the tenders). Turn tenders over midway during cooking time.
5. Remove from oven and cool on rack. Once they are cool, you can pack them for transport to a picnic or enjoy immediately. Best not to refrigerate before eating. If you must put in refrigerator for later service, rewarm on a rack in a low oven to re-crisp.
I must confess; I don't like to worry about chicken bones at a picnic. It doesn't take long for a discarded pile of bones to start smelling. Or for a dog to find them and get hurt. So, I make most of my picnic chicken treats boneless.
It's easy enough to cut either tenders or breasts (or thigh meat if you like dark meat) into small strips to cook. The other advantage is the meat cooks up faster and more evenly without the bone. It's just one of those time-savers I like to use whenever possible.
To save money, buy whole chickens and simple cut the breast meat off the bone. It's quite a bit cheaper than buying chicken breast meat or tenders(and you have more meat for another meal).