Preheat oven to 400*. Line a pan with foil and lightly mist with cooking spray.

In food processor, pulse gluten free pretzels until most of the pretzels are finely ground.

In a small bowl add processed pretzels, onion powder, and garlic powder, mix well.

Dredge chicken tenders through egg, then coat with pretzel mixture. Place on prepared pan.

Repeat until all tenders are coated. Lightly mist the tops of chicken tenders with extra virgin olive oil.

Bake for 20 minutes, flipping tenders half way through.