Preheat the oven to 375 degrees F.

Make sure the chill from the refrigerator is out of the chicken before seasoning. Combine all seasonings in a small bowl, mix with a fork to evenly distribute the seasonings. Dust both sides of each tender with the seasoning mix, reserving a tablespoon for the bran.

Pulse in batches, six cups of plain bran flakes, in a food processor until finely ground. If you don’t have a food processor, place the bran flakes in a large heavy duty plastic freezer bag and use a rolling pin or mallet to crush the flakes.

Line a baking sheet with a piece of tin foil and then place a heat-proof wire rack on top on the tin foil.

Set out two large mixing bowls. Whisk the two eggs together in one of the bowls. In the other bowl, combine the ground bran flakes with the tablespoon of seasoning, mix well.

Dip one tender at a time into the egg and then into the bran flakes. Place each coated tender on to the wire rack. Continue until all tenders have been breaded.

Bake in the oven for thirty minutes, until the internal temperature of the tenders is 165 degrees F.