Preheat oven to 450 degrees.
Cut chicken breasts into strips, place aside.
Place the beaten eggs, Panko breadcrumbs and flour into 3 separate shallow bowls. Season the flour with salt and pepper.
Before starting to dredge the chicken, spray coconut oil on the baking sheet. Dust the chicken strips first with flour, then dip into the egg, and lastly into the Panko breadcrumbs, pressing them in to stick in one even layer.
The chicken strip can then be placed directly onto the baking sheet. Once all chicken strips are coated, place the baking sheet on the lower rack in the oven.
Bake in the oven for about 25 minutes, flipping them over half way through. Drain on paper towels and serve with lemon wedges.