Line a sheet pan with parchment paper and preheat the oven to 375.
1 package of chicken tenders or strips
3/4 of a cup of plain breadcrumbs. Whole Foods plain breadcrumbs are the best brand that I've found so far.
1 teaspoon of dried oregano
1 teaspoon of sea salt
1/4 teaspoon of cracked black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
In a bowl, mix egg with a little water and set aside.
In another bowl or on a dish, combine all dry ingredients and mix together with a fork.
In assembly line fashion, dip the chicken strip into the egg wash, then into the breadcrumbs and place on the parchment lined sheet pan. Repeat until all chicken tenders coated.
Drizzle each piece of chicken with olive oil and put in the oven. Flip 1/2 way through cooking.
Take them out when they are golden brown and cooked all the way through. (about 25 minutes depending on thickness and how hot your oven gets. You can always put them under the broiler for the last minute or 2 to really crisp them up. Just keep an eye on them so they don't burn!)
You can also buy a few packages of chicken, prep them and then put them in the freezer to cook during the week for dinner or lunches!
For a gluten free version, use unsweetened shredded coconut instead of breadcrumbs.