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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat; place a wire rack on top if available.
Place the entire bag of Flamin' Hot Cheetos into a large zip-top bag, seal it, and crush into fine crumbs using a rolling pin or heavy pan; transfer crumbs to a shallow dish.
In a second shallow dish, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a third dish, crack and whisk 2 large eggs until well combined.
Pat the chicken tenders dry. Dredge each tender first in the seasoned flour, shaking off excess, then dip into the egg wash, letting extra drip off, and finally press into the crushed Cheetos until fully coated. Arrange on the prepared baking sheet.
Lightly spray the coated tenders with cooking spray and bake for 18–22 minutes, or until the coating is golden and the internal temperature reaches 165°F (74°C).
Let the tenders rest for a few minutes before serving. Serve with ranch dressing, blue cheese dip, or cucumber yogurt sauce if desired.