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Preheat the oven to 425 degrees F and place a wire rack in a rimmed baking sheet. Coat the rack well with nonstick spray.
Add the tortilla chips to a food processor or blender and process into fine crumbs. You should have about 1 cup. Pour into a shallow dish or pie plate.
Add the flour to a second shallow dish.
Break the eggs into another shallow dish and beat lightly.
Working with one tender at a time, dredge the chicken completely in the flour, egg, and then tortilla crumbs and place on the prepared rack. Continue to finish the rest of the chicken. (Optional: Sprinkle chicken with salt.)
Bake for 14-15 minutes or until completely cooked through.
Serve warm or at room temperature with ketchup, ranch, marinara sauce, or applesauce.