Crispy Chicken Tenders

We cut the chicken breasts into evenly sized strips to resemble classic chicken tenders.

We place the chicken strips in a bowl, then season them with salt, black pepper, paprika, garlic powder, and onion powder, and mix well.

We cover the bowl and let the chicken marinate in the fridge for at least one hour.

We prepare three separate plates: one with flour, another with beaten eggs, and a third with breadcrumbs or crushed cornflakes

We take each chicken strip and coat it first in flour, then dip it in the egg, and finally coat it with breadcrumbs until fully covered.

We repeat the coating process for all chicken pieces.

(Optional) For extra crunch, we place the coated chicken strips in the fridge for 30 minutes before frying.

We heat a generous amount of oil in a deep pan over medium heat.

We fry the chicken tenders until they turn golden and crispy (about 3 to 5 minutes).

We remove them from the oil and place them on paper towels to drain excess oil

Serve hot with fries and sauces like ketchup, ranch, or honey mustard.