Slice the chicken into strips.
Dredge the chicken strips in the beaten eggs, then in the flour mixture, back into the eggs, and finally, in the breadcrumbs.
Place the breaded chicken in a single layer on a parchment paper-lined cookie sheet and set into the freezer.
Leave for several hours or overnight and then transfer the strips to a large resealable freezer bag. Remove excess air, seal, and freeze.
Place the breaded chicken tenders on a greased cookie sheet.
Bake for 20 minutes, flipping at the halfway point. Be sure that the chicken has an internal temperature of 165° (use a meat thermometer to check).
Tip: If you want to make the chicken tenders more golden, spray with cooking oil and set the oven to 450° or broil for the last 2 minutes of the cooking time.