Preheat the oven to 400°F (207°C). Line a baking sheet with parchment paper and set aside.

Cut the 8 oz (230 g) chicken tenders into bite-sized pieces (about 1–1½ inches).

Place the 4 oz (125 g) tortilla chips in a food processor and pulse until they are coarse crumbs, or crush them in a sealed plastic bag with a rolling pin. Transfer the crushed chips to a shallow bowl.

Put the 1/2 cup all-purpose flour in a second shallow bowl. Put the beaten 1 egg in a third shallow bowl.

Season the cut chicken pieces with 1/2 teaspoon salt, ground black pepper (to taste), and 3 dashes smoked paprika. Toss to coat evenly.

Working with a few pieces at a time, dredge each chicken piece in the flour, shaking off any excess.

Dip the floured piece into the beaten egg, then press it into the crushed tortilla chips so the chips adhere and the piece is evenly coated. Place the coated pieces on the prepared baking sheet, leaving a little space between them. Repeat until all chicken is coated.

Bake in the preheated oven for 15 minutes, turning once halfway through for even browning. Cook until the chicken is cooked through (internal temperature 165°F / 74°C) or no longer pink in the center.

Remove from the oven and serve immediately.