Step 1: Prepare Your Chicken. If using whole chicken breasts, slice them into 1-inch thick, finger-length strips. Pat them thoroughly dry with paper towels. Excess moisture is the enemy of crispiness!
Step 2: Set Up Your Dredging Stations. You’ll need three shallow dishes. In the first, whisk together all-purpose flour with your chosen seasonings (salt, pepper, garlic powder, onion powder, paprika, cayenne if desired). In the second dish, whisk 2-3 large eggs with a splash of milk or water. In the third dish, spread out your panko breadcrumbs.
Step 3: Dredge the Chicken. Take one chicken tender strip, dredge it thoroughly in the seasoned flour, shaking off any excess. Then, dip it into the egg mixture, allowing extra to drip off. Finally, coat it generously in the panko breadcrumbs, pressing gently to ensure the crumbs adhere well. Repeat with all chicken pieces.
Step 4: Heat the Oil. Pour about 1-2 inches of a neutral-flavored oil (like vegetable, canola, or peanut oil) into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until it reaches 350-375°F (175-190°C). A thermometer is your best friend here!
Step 5: Fry the Chicken. Carefully place a few chicken tenders into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). The exact time depends on the thickness of your tenders.
Step 6: Drain and Rest. Use tongs to transfer the cooked tenders to a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drip off and helps maintain crispiness. Season lightly with a pinch of salt immediately after frying. Repeat with remaining chicken, ensuring the oil returns to temperature between batches. Let them rest for a few minutes before serving.