Preheat the oven to 400°F (200°C).

In a shallow bowl, whisk together the egg substitute, mustard, and minced garlic.

In another shallow bowl, combine the dry breadcrumbs with dried basil, paprika, salt, and pepper.

Dip each chicken tenderloin into the egg mixture, then coat it evenly with the breadcrumb mixture.

Place the coated chicken tenderloins on a baking sheet coated with cooking spray.

Bake in the preheated oven until the chicken is golden brown and no longer pink inside, for about 10-15 minutes.