Preheat oven to 400 degrees and line a cookie sheet with a silpat or parchment paper for easier cleanup.
Arrange chicken tenders on a cutting board.
Pound chicken tenders with a meat mallet to make them roughly 1/4 to 1/2 inch thick. This will help them to cook uniformly and be tender/juicy.
Bread chicken pieces by dipping in beaten egg and then in the breading mix, coating completely.
Arrange breaded chicken pieces on your cookie sheet and bake for 15+ minutes at 400, or until cooked through and crispy. Flip your chicken every 5 minutes for even crispness.
While chicken is baking, make your ranch dip and chill in the refrigerator until ready to serve.
Remove chicken from the oven when lightly browned, crispy and cooked through. Allow to cool slightly before serving. Enjoy!
Notes
*any boneless, skinless chicken will work - tenders, breasts or thighs.