How long should I bake chicken tenders to achieve that perfect, golden-brown crust while ensuring the meat remains succulent and flavorful? Isn’t it crucial to ascertain the ideal baking duration in order to avoid both undercooking, which could lead to foodborne illnesses, and overcooking, which might render the meat dry and less palatable? In the quest for culinary excellence, should I consider factors such as the size and thickness of the tenders, or perhaps the temperature of the oven itself? Isn’t it also worthwhile to contemplate the type of marinade or seasoning that might impact the cooking time? Moreover, should the use of a meat thermometer be deemed an essential tool for this endeavor? Ultimately, what best practices can be employed to guarantee consistently delectable results? Isn’t the right baking time pivotal in transforming ordinary chicken tenders into a delightful gastronomic experience?