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Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs. Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown.
Baking requires the least oil, keeping the chicken much lighter than frying would. Before you start coating, pre-heat the oven to 425F and line a baking sheet with aluminum foil. Bake the coated chicken for 15-20 minutes, making sure you flip the tenders at the halfway mark.