Since these are really shallow fried, I think you may be able to pull it off. The only real way to know for certain is to give it a try with a test tender. I'd use a greased, rimmed baking sheet, and a 400F oven. Then after about 10 minutes, I'd flip them over and bake for another 5 minutes or so. If it isn't as crispy as you think you'd like, you could try spraying a tender with nonstick spray before baking, to see if that helps. If you don't introduce at least a little fat into the equation, the crust won't get the same sort of mouthfeel or crisp texture.
Agree with Lori. Use hot oven (400-425F), cook about 15 minutes until interior of chicken is no longer pink or about 160=165F, spray both baking sheet and chicken tenders with oil. Other recipes for baked chicken tenders recommend toasting breadcrumbs (if that's the coating) before coating the raw chicken pieces. I think that might work on the lentils BEFORE you grind them, to give them a more crunch and taste than 15 min in oven would give. Fear that toasting them after grinding might result in burning or not enough taste.
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Other recipes for baked chicken tenders recommend toasting breadcrumbs (if that's the coating) before coating the raw chicken pieces.
I think that might work on the lentils BEFORE you grind them, to give them a more crunch and taste than 15 min in oven would give. Fear that toasting them after grinding might result in burning or not enough taste.