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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.
Roast the chicken in the oven for 15 minutes. Reduce the  temperature to 375Â°F and continue roasting until the juices run  clear and a thermometer inserted into the inner t â¦ high (but not  touching the bone) registers 165Â°F, about 50 minutes to 1  hour more.00 degrees for 15 minutes to brown then reduce heat to 350 for another 15-20 minutes. Chicken is done when you pierce the meat with a fork, press on it and the juices are cle â¦ ar, not red or pink. + 31 others found this useful. Su Su Htain.