Cut into strips. Pat chicken dry with a paper towel
2 chicken breast
Breading
Combine flour and salt together in a bowl
½ cup flour, ½ teaspoon salt
Combine eggs and milk in another bowl
2 eggs, ½ cup milk
Combine additional flour, salt, panko crumbs, and seasonings in a third bowl
½ cup flour, ¾ cup panko bread crumbs, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon pepper
Assemble Chicken
Dredge chicken into flour. Shake off excess flour
Dip into egg mixture
Dredge in the panko mixture
Cook
Preheat oil to 350°F. The amount of oil used will vary depending on the size of your pan. You want the oil to be about ½ inch - 1 inch deep.
2 cups oil
Add 3-4 chicken strips to hot oil. Cook for 3-4 minutes per side until golden brown and fully cooked through. The internal temperature of the chicken should be 165°F.
Remove and place on a baking rack over a baking sheet
Bring oil back to 350°F and continue cooking
Notes
Try to keep tenders about the same thickness. This helps with equal cooking times
Preheat oil to 350 degrees
Cook strips in small batches. Do not overcrowd pan
Make certain the temperature comes back to 350 degrees between each batch
Keep warm by placing chicken strips on a baking rack on top of a baking sheet in a 250 degree oven until ready to serve