Gather all your ingredients and set up a breading station: place flour in a shallow dish, beaten eggs in a second dish, and season the panko breadcrumbs mixed with paprika, garlic powder, salt, and pepper in a third dish.
Pat the chicken strips dry with paper towels to remove excess moisture, which helps the breading stick evenly and crisps up nicely during frying.
Dip each chicken strip into the flour, turning to coat all sides evenly, then gently shake off any excess flour. This initial coating helps the egg adhere better.
Next, submerge the floured chicken into the beaten eggs, making sure it’s fully coated. Let the excess egg drip off to prevent sogginess.
Press the chicken into the panko breadcrumb mixture, ensuring an even, thick coating. Gently press to help the crumbs stick well. Repeat the process to double-bread for extra crunch.
Heat the oil in your skillet or deep-fryer to 175°C/350°F. Use a thermometer to check the temperature—look for shimmering oil, but avoid smoking.
Carefully add 3–4 chicken tenders into the hot oil, placing them gently to avoid splashes. Fry for about 4–5 minutes, turning occasionally with tongs, until they’re deep golden and crispy.
Use tongs to remove the tenders from the oil once they’re evenly golden and crispy, then transfer them to a wire rack to drain excess oil and keep the crust crisp.
Repeat frying in batches until all chicken tenders are cooked to perfection. Let them rest for 2 minutes before serving to settle the juices and enhance crispiness.
Serve your crispy chicken tenders hot, with your favorite dips and sides. The crust should be crackly, and the inside tender and juicy, making each bite satisfying and flavorful.
