Half a decade on, and it’s still just as tasty!

In a shallow dish, combine the flour, salt, and black pepper.
In another dish, whisk together the eggs and milk until well combined.
In a third dish, mix the breadcrumbs, Parmesan cheese, garlic powder, and paprika.
Dip each chicken tender into the flour mixture, shaking off any excess.
Next, dip the floured chicken into the egg mixture, ensuring it’s fully coated.
Finally, press the chicken into the breadcrumb mixture, making sure it’s evenly coated on all sides.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the chicken tenders in batches, cooking for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove the tenders from the oil and place them on a wire rack to drain any excess oil.
Serve hot with your choice of dipping sauces and sides.

Variations & Tips
For a spicier kick, add a teaspoon of cayenne pepper to the breadcrumb mixture. You can also try using panko breadcrumbs for an extra crispy texture. If you prefer baking over frying, arrange the breaded tenders on a baking sheet lined with parchment paper and bake at 400°F for 20-25 minutes, flipping halfway through. For a gluten-free version, substitute the flour and breadcrumbs with gluten-free alternatives.