In a shallow bowl, combine the cornmeal, chili powder, oregano, salt, and pepper.

In another shallow bowl, beat the eggs.

Working with one chicken tender at a time, coat it thoroughly with the cornmeal mixture.

Dip the coated chicken tender into the beaten egg, ensuring it's fully covered.

Coat the chicken tender again with the cornmeal mixture for a crispy texture.

Transfer the coated chicken tender to a large plate.

Repeat steps 3-6 for the remaining chicken tenders.

For frying: In a large skillet, heat 1/4 cup of vegetable oil over medium heat.

Add half of the chicken tenders to the skillet and cook, turning once, until golden brown, about 5-6 minutes.

Transfer the cooked chicken tenders to a plate and tent with foil to keep warm.

Repeat steps 8-10 with the remaining oil and chicken tenders.

For baking: Preheat oven to 450°F (232°C).

Place the coated chicken tenders on a baking sheet.

Bake in the preheated oven for 12 minutes, or until the chicken is cooked through.