Heat the oven to 425°F. Line a baking sheet with parchment or foil and lightly coat it with cooking spray.

Crush the mini pretzels into mostly fine crumbs, leaving a few tiny pieces for extra crunch. Combine the pretzel crumbs with the ranch seasoning, garlic powder, and black pepper in a shallow bowl.

Place the flour in a second shallow bowl. In a third bowl, whisk the eggs and milk until smooth.

Coat each chicken tender first in flour, then in the egg mixture, and finally in the pretzel-ranch mixture. Press the crumbs firmly onto each tender before arranging the pieces in a single layer on the prepared baking sheet.

Spray or lightly drizzle the coating with oil. Bake for 15 to 20 minutes, turning once if desired, until crisp and the chicken reaches 165°F internally; serve immediately with ranch dressing, honey mustard, or barbecue sauce.