Set up your breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, pepper, and garlic powder.
Pat the chicken strips dry with paper towels to ensure the coating adheres well and crisps up nicely.
Dredge each chicken strip in the flour, shaking off any excess to create a light, even coating.
Dip the floured chicken into the beaten eggs, ensuring each piece is thoroughly coated and the excess drips off.
Roll the egg-coated chicken in the panko breadcrumbs, pressing gently to make sure the crumbs stick evenly and form a thick, crispy layer.
Heat the oil in a large frying pan over medium-high heat until it reaches 180°C (356°F), confirmed with a thermometer. You should see gentle bubbling around a test breadcrumb.
Carefully place the coated chicken tenders into the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes per side, until they are golden brown and crispy, with a crackling sound.
Use a slotted spoon to remove the tenders from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Repeat with remaining chicken strips, maintaining the oil temperature and frying until all are crispy and cooked through.
Let the tenders rest for a minute, then serve immediately with your favorite dipping sauces or sides for maximum crunch and flavor.
