Preheat oven to 180°C. Combine the flour and spices in a bowl, then season with salt. Add the chicken tenderloins, then set aside for 5 minutes to allow the flour to stick properly.
Whisk the eggs and milk in a second bowl. Shake the chicken tenderloins to remove excess flour, then stir into the egg mixture and set aside for 5 minutes, then drain and toss with the panko breadcrumbs.
Arrange on a lined oven tray and sprinkle with cooking oil spray. Bake for 12-15 minutes, until the crumb is golden and the chicken is firm to touch. Serve hot with salad vegetables and ketchup.
STYLING NOTE: KETCHUP IN A LETTUCE CUP, salad vegetables in stars for kids
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