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🥄 Instructions:

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Step 1: Prepare the Coating

1. In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
2. In another bowl, beat the eggs with the milk.
3. In a third bowl, place the panko (and breadcrumbs, if using).

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Step 2: Dredge the Chicken

1. Pat the chicken tenders dry with paper towels.
2. First, dredge each piece in the flour mixture, making sure to coat well.
3. Dip into the egg mixture, letting any excess drip off.
4. Finally, press into the panko breadcrumbs, coating thoroughly and pressing gently to adhere.

(Tip: For extra thick crust, you can double-dip — repeat flour, egg, then panko.)

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Step 3: Fry the Tenders

1. Heat about 1 ½ inches of oil in a deep skillet or heavy pan over medium-high heat (target temperature: 350°F / 175°C).
2. Carefully add chicken tenders in batches, without overcrowding the pan.
3. Fry each batch for 3–4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F / 74°C).
4. Remove and drain on a plate lined with paper towels.

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Step 4: Make the Dipping Sauce

1. In a small bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, honey, and lemon juice.
2. Season with salt and pepper to taste.
3. Refrigerate until ready to serve.

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🍴 To Serve:

• Serve your crispy tenders hot with the dipping sauce on the side.
• Great with fries, coleslaw, or a fresh green salad!

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🌟 Tips for Even Crispier Chicken:

• Use panko for a light, airy crunch.
• Make sure your oil is properly heated before frying.
• Don’t overcrowd the pan — it will lower the oil temperature and make the chicken greasy.

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🧡 These homemade crispy chicken tenders are SO much better than anything from a restaurant — perfectly crunchy outside and juicy inside!

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Would you also like a baked version if you prefer to avoid frying? (Still super crispy!) 🍗✨