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Preheat oven to 425 degrees F.
Pour oil (1/4 cup) onto rimmed baking sheet and spread around so it coats the center- no need to go all the way to the edges. You want it to be a thick coating.
Season the chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Make sure it's evenly coated on the chicken by using your hands to mix it together, or stirring thoroughly with a spoon.
Beat the two eggs well with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a shallow bowl.
Put the flour (3/4 cup) in another shallow bowl.
Coat one chicken tender in the egg, then dredge in the flour, shaking off any excess. Then, coat again in the egg and dredge again in the flour.
Add the chicken tender to the prepared baking pan, pressing down to coat the bottom in the oil. Then, flip it over, so the top is covered in oil.
Repeat with remaining chicken tenders.
Bake for 10 minutes at 425 degrees. Flip each chicken tender, being careful to remove each with a spatula thoroughly so you don't lose any batter. Bake for another 10 minutes.
Season lightly with a little bit more salt and pepper right after they come out of the oven.
Serve with ketchup or your favorite dipping sauce, like this five-minute avocado sauce.