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Combine the dredge coating ingredients in a shallow bowl or baking pan large enough to fit the chicken pieces.
In a second shallow bowl or baking pan, place egg and water and whisk to combine.
Dip chicken tenders into the egg wash and then into the panko dredge mixture.
Place the breaded tenders into the fry basket. Repeat with remaining tenders.
Spray a light coat of canola oil or non-fat cooking spray over the panko.
Set the temperature to 400 degrees and fry for 12 minutes. Check the chicken halfway through the cooking time and turn the chicken over to brown the other side.
Note: The cooking time may be more or less depending on the size and thickness of your chicken tenders, finers or nuggets, and the quantity of chicken in the basket.