In a medium bowl, combine the flour, salt, black pepper, paprika, and garlic powder. Mix well.
In a separate bowl, whisk together the eggs and water until fully blended.
Place the panko breadcrumbs in a third shallow bowl.
Dip each chicken strip first into the flour mixture, coating evenly, then dip into the egg mixture, and finally coat with the panko breadcrumbs. Press the breadcrumbs onto the chicken to adhere well.
Place the breaded chicken strips on a baking sheet lined with parchment paper.
Once all strips are coated, place the baking sheet in the freezer for 1 hour to firm up the coating.
After freezing, transfer the chicken strips into a freezer-safe airtight container or resealable plastic freezer bag. Label with the date and freeze for up to 3 months.
To cook from frozen, preheat the oven to 425°F (220°C). Arrange the frozen chicken strips on a baking sheet lined with parchment paper and lightly spray with cooking spray.
Bake for 15 minutes, flipping halfway through, until the chicken strips are golden brown and cooked through with an internal temperature of 165°F (74°C).
Serve hot with your favorite dipping sauces.