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Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking paper or foil. Lightly grease the tray with the olive oil.
Place the plain flour in a shallow dish.
In a second shallow dish, whisk together the eggs and water until well combined.
In a third shallow dish, combine the panko breadcrumbs, garlic powder, paprika, salt and black pepper.
Coat each chicken strip in the flour, shaking off any excess.
Dip each strip into the egg mixture, allowing any excess to drip off.
Press each strip into the seasoned breadcrumbs until evenly coated, then arrange them on the prepared tray.
Repeat with the remaining chicken strips, spacing them out on the tray.
Bake for 10–12 minutes, then carefully turn the strips over and bake for a further 8–10 minutes, or until golden and cooked through.
Remove from the oven and leave to rest for 2–3 minutes before serving with your favourite dipping sauces.