Step 1

Preheat oven to 425 degrees F.

Step 2

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.

Step 3

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.

Step 4

Beat the two eggs well with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a shallow bowl.

Step 5

Put the flour (3/4 cup) in another shallow bowl.

Step 6

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.

Step 7

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.

Step 8

Repeat with remaining chicken tenders.

Step 9

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.

Step 10

Season lightly with a little bit more salt and pepper right after they come out of the oven.

Step 11

Serve with ketchup or your favorite dipping sauce, like this five-minute avocado sauce.