Instructions:

1. Prepare the Breading Station:
   • Place the flour in a shallow dish.
   • In a second dish, whisk the eggs and milk together.
   • In a third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, black pepper, and salt.
2. Coat the Chicken:
   • Dredge each chicken strip in the flour, shaking off excess.
   • Dip into the egg mixture, ensuring it’s fully coated.
   • Finally, press into the breadcrumb mixture, coating evenly.
3. Heat the Oil:
   Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat (approximately 350°F/175°C).
4. Fry the Chicken:
   • Carefully place the breaded chicken strips into the hot oil. Fry for 3-4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
   • Remove and place on a plate lined with paper towels to drain excess oil.
5. Serve:
   Garnish with fresh chopped chives and serve immediately with your favorite dipping sauces (e.g., honey mustard, ranch, or spicy mayo).

Tips:

• For a healthier version, bake the tenders in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Use an air fryer for a crispy texture with less oil—cook at 375°F (190°C) for 12-15 minutes.
• Add cayenne pepper or chili flakes for a spicy kick.

These chicken tenders are best enjoyed fresh but can also be reheated for a quick and easy meal. Bon appétit!