Start by cutting the chicken breasts into strips about 1 inch wide and 3 inches long. Pat them dry with paper towels to remove excess moisture, which helps the coating stick better.
Set up your breading stations: in one bowl, place the sifted flour; in another, beat the eggs with a splash of milk; and in a third, combine panko breadcrumbs with smoked paprika, cayenne, salt, and black pepper.
Heat about 4 inches of oil in a large shallow pan or deep fryer to 180°C (350°F). Use a thermometer to monitor the temperature—this is crucial for crispy, golden tenders.
Coat each chicken strip first in the flour, shaking off any excess, then dip into the egg wash, and finally press firmly into the seasoned panko breadcrumbs to coat thoroughly.
Carefully lower the coated chicken strips into the hot oil in small batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes, turning occasionally, until they are golden brown and crispy.
Check for doneness by ensuring the tenders are golden and the internal temperature reaches 75°C (165°F). Use tongs or a slotted spoon to turn and monitor each batch.
Once cooked, transfer the tenders to a wire rack set over paper towels to drain excess oil and keep them crispy. Rest for about 2 minutes.
Repeat the frying process with remaining chicken strips, maintaining the oil temperature for consistent crispiness.
Serve the tenders immediately with your favorite dips or sides while they’re still hot and crispy for the best texture and flavor.
