Add olive oil to a large skillet and turn heat to medium-low.
Lay out three bowls. Place flour into the first one, the whisked eggs in the second, and the bread crumbs in the third.
Season raw chicken tenders with salt and pepper.
Dredge each tender one at time in flour, then the egg wash, and finally coat in breadcrumbs.
Once all the tenders have been breaded, add to the skillet.
Sauté tenders for about five minutes on each side, adding more olive oil as needed to the pan. Be sure to watch closely so the breading doesn't burn.
Once the tenders are fully cooked (when chicken temperature reaches 165 degrees), simply remove from heat and serve.
Notes
If using frozen chicken, be sure to thaw the tenders completely before dredging and cooking, otherwise the bread crumbs may not stick completely and the chicken may cook unevenly.