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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.
Then lower the oven temperature to 350 F. Roast the tenderloin at 350 F until it reaches an internal temperature of 125 F for medium rare, or about 8 minutes per pound; roast until it reaches 130 to 135 F for medium, or about 10 minutes per pound.Insert an instant-read thermometer in the center of the tenderloin to check its doneness.rill the tenderloin for 12 to 15 minutes per pound for medium rare, or until it reaches 125 F; grill it for 15 to 18 minutes per pound for medium, or 130 to 135 F. Transfer the tenderloin to a carving board when it reaches the desired temperature.