In a medium bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper.
In a separate bowl, whisk together the eggs and water until fully combined.
Place the panko breadcrumbs in a third shallow bowl.
Dip each chicken strip first into the seasoned flour mixture, shaking off any excess.
Next, dip the floured chicken strip into the egg mixture, coating it completely.
Then, dredge the chicken strip in the panko breadcrumbs, pressing gently to adhere the crumbs well.
Place the breaded chicken strips on a baking sheet lined with parchment paper.
Repeat the breading process with all chicken strips.
Once all strips are breaded, arrange them in a single layer on the baking sheet and spray lightly with cooking spray to help crisp them during cooking.
To freeze: Place the baking sheet with the chicken strips in the freezer for 1 to 2 hours until the strips are firm.
Transfer the frozen chicken strips to a resealable freezer bag or airtight container and store in the freezer for up to 3 months.
To cook from frozen: Preheat the oven to 425°F (220°C). Arrange frozen chicken strips on a baking sheet lined with parchment paper.
Bake for 15 to 18 minutes, turning halfway through, until golden brown and cooked through with an internal temperature of 165°F (74°C).
Remove from oven and let rest for 2 minutes before serving.