To a mixing bowl, add the chicken tenders and the seasoning (paprika, salt, black pepper, and garlic powder) and mix until they’re all evenly coated.

Set up the breading station, adding the flour to a bowl, the beaten eggs to a second bowl, and the Panko breadcrumbs to a third bowl.

Coat each chicken tender first in flour, then in the beaten egg, and finally in the Panko breadcrumbs, and set them all on a plate.

To a pan over medium-high heat, add the frying oil. Once the oil is hot, add the breaded chicken tenders.

Cook the chicken tenders for about 3-4 minutes on one side and then flip and cook on the other side for another 3-4 minutes. Make sure the chicken is fully cooked (but still juicy) on the inside and crispy and brown on the outside.
You may have to do 2-3 batches, depending on how big your pan is.

Remove the cooked chicken tenders to a plate with paper towels on it or a cooling rack, and you can add some additional sea salt flakes and chopped fresh parsley on top of them.

After a minute or two, transfer them to a serving platter and add some chopped fresh parsley (optionally).