Baked Orange Chicken Tenders

Preheat the oven to 450 °F. Line a baking sheet with foil and brush it liberally with olive oil. Add the flour, 1 teaspoon salt and 1/2 teaspoon pepper to a large, shallow bowl, whisking to combine. Add the eggs and orange juice to a second large, shallow bowl, whisking to combine. Add the Panko breadcrumbs to a third large, shallow bowl. Rinse and pat the chicken tenders dry. Dip each tender in the flour, shaking off any excess, then into the egg mixture, shaking off any excess, and finally into the breadcrumbs, pressing them to adhere to the chicken. Place the coated chicken tender on the prepared baking sheet and repeat the breading process with the remaining chicken tenders. Spray the top of the chicken tenders lightly with cooking spray. (This is optional, but it leads to a more golden brown color and crunch.) Bake the chicken tenders for 15 to 20 minutes, rotating them once halfway through, until they are fully cooked. While the tenders bake, prepare the sauce.