Prepare the coating stations

• Set out three bowls: flour in one, beaten eggs in another, breadcrumbs mixed with paprika, garlic powder, salt and pepper in the third.

Coat the chicken

• Dredge each chicken strip in the flour, shaking off the excess.
• Dip into the beaten eggs, then press firmly into the seasoned breadcrumbs until fully coated.

Heat the oil

• Pour the oil into a pan and heat over medium-high until it reaches about 175 °C.

Fry the tenders

• Fry the tenders in batches without crowding the pan.
• Cook until deep golden and cooked through, turning once.

Drain and serve

• Transfer the tenders to a cooling rack to drain off excess oil.
• Serve hot with your favourite dipping sauce.