In a medium bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
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, coating completely and shaking off excess.
Next, dip the floured chicken strip into the egg mixture, ensuring it is fully coated.
Finally, coat the chicken strip in the panko breadcrumbs, pressing gently to adhere the breadcrumbs well. Place the breaded strips on a baking sheet lined with parchment paper.
Once all chicken strips are breaded, arrange them in a single layer on the baking sheet. Lightly spray each strip with cooking spray to help them crisp 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.
After freezing, transfer the chicken strips to a large freezer-safe resealable bag or airtight container. Label with the date and freeze for up to 3 months.
When ready to cook, preheat the oven to 425°F (220°C). Arrange frozen chicken strips on a baking sheet lined with parchment paper and lightly spray with cooking spray.
Bake for 15 to 18 minutes, flipping halfway through, until the chicken strips are 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.