Pat chicken tenders with a paper towel to ensure they are dry. Set aside.
Mix flour with seasnoings in a medium bowl. Whisk eggs in a separte bowl, and then combine flour and flaxseed in a third bowl.
Gently coat each chicken tender in the flour, then dip in eggs and cover with the panko breading. Set dredged chicken tenders on a baking sheet lightly sprayed with cooking spray. Repeat until all tenders are coated.
Placed chicken in the oven and bake for 35 to 45 minutes, or until internal temperature reaches 165 degrees F.
Remove and serve immediately or let cool and refrigerate for 5 days or freeze for up to 2 months.