Preheat oven to 400 degrees F. Prepare three separate bowls; one with the egg white, one with the hot sauce and one with the breadcrumbs, red pepper flakes, onion powder, garlic powder, and salt and pepper, to taste. I placed the breadcrumbs and seasonings into a food processor and processed down until it was a bit of a finer texture, as Ian's breadcrumbs are a bit crunchy and thick. This is a matter of preference, but not necessary.

Rinse each chicken breast and pat dry.

Dip each chicken tender into the egg white, followed by the hot sauce, and then the breadcrumb mixture. Toss the crumbs to coat the chicken. You may need to press the breadcrumb mixture into the tenders to get a good coating.

Spray a baking sheet with non-stick spray and lay each tender flat onto the tray. Spray a light mist of the non-stick cooking spray over the nuggets.

Place into the oven and allow them to bake for 20-23 minutes or until they are thoroughly cooked, checking at 20 minutes. Allow them to cool slightly before handling and serving with your favorite dipping sauce!