• Preheat oven to 425°F. Spread rice crumbs on a large baking sheet. Place on the center rack of the oven and bake for 10 minutes. Remove from oven and transfer rice crumbs to a bowl to cool.
• Coat baking sheet with cooking spray and set aside. Remove chicken from packaging and pat dry with paper towels, set aside.
• Add nutritional yeast, taco seasoning, and salt to cooled rice crumbs, set aside.
• In another shallow bowl, whisk eggs and egg whites, set aside.
• One by one, dredge a chicken tender in egg mixture, letting excess drain off before dredging in rice crumb mixture. For thicker breading, dredge tender once more in egg and rice crumb mixture, then transfer to the prepared baking sheet. Repeat with remaining tenders.
• Spray tops of dredged chicken tenders with olive oil spray. Place baking sheet on center rack of oven and bake 15 minutes.
• Use tongs to flip chicken tenders and bake 8-10 minutes more, until internal temperature of chicken reaches 165°F and exterior is a light golden brown.
• Remove from oven and transfer chicken tenders to a wire rack to cool slightly before serving.

Air Fryer Instructions

• Preheat the air fryer to 400°F. Place the chicken tenders in the basket, adding in batches so as not to crowd or overlap.
• Cook for 13-15 minutes, flipping the chicken halfway through so they're crispy on both sides. Repeat with the remaining tenders.