For baked chicken tenders, gather 1 package of chicken breast tenders, 1 egg, 1/4 cup all-purpose flour, 1 tablespoon water, 1/2 cup of grated cheese and 1 full cup of bread crumbs. Cook the breaded chicken at 425 degrees Fahrenheit for approximately 15 to 20 minutes.
In one shallow dish, place the flour. In another shallow dish, beat together the egg and the water with either a whisk or a fork until they are well-integrated. In a third dish, place the cheese and the breadcrumbs, stirring them together. Any type of breadcrumb works for these tenders, including traditional, Italian or Panko varieties.
Dip each individual chicken tender successively in the flour, the egg wash and the breadcrumbs, in that order, then transfer them to a waiting baking sheet. Place the tenders on the sheet roughly the same distance apart to ensure equal cooking. Cook the tenders for the allotted 15 to 20 minutes, then check to see if they are done. Use a cooking thermometer, or simply break one piece apart to make sure there is no pink left inside. If using a thermometer, 165 degrees Fahrenheit is safe for poultry. Serve the tenders with your favorite dipping sauces or dressings.