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Ingredients
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For the chicken
Breading stations
For frying
To finish (optional)
Method
For the chicken
Pat the chicken tenders dry with paper towels. This helps the seasoning and breading adhere and prevents splatter during frying.
Season both sides of the tenders with the kosher salt, black pepper, garlic powder, and paprika. Place on a tray and let rest for 5–10 minutes while you prepare the breading stations.
Breading stations
Prepare flour
Place the all-purpose flour in a shallow bowl or plate. Optionally season the flour lightly with a pinch of salt and pepper.
Prepare egg wash
Crack the eggs into a medium bowl, add the milk (or water), and whisk until combined and slightly frothy.
In a third shallow bowl, combine the breadcrumbs, grated Parmesan (if using), dried oregano, and onion powder. Stir to distribute evenly.
Working one piece at a time: dredge each seasoned chicken tender first in the flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture, coating completely. Place each breaded tender on a wire rack or tray. For an extra-crisp double-coat (optional): after first breadcrumb coat, quickly return to the egg wash and then a second time into breadcrumbs.
For frying
Pour oil into a large skillet (cast-iron or heavy-bottomed) to a depth of about 1/2 inch (roughly 1 cup for a 10–12 inch skillet). Heat over medium-high heat until the oil reaches 350°F (175°C) or until a small breadcrumb sizzles and browns within 10–15 seconds. If you don’t have a thermometer, test with a corner of breadcrumb.
Working in batches (do not crowd the pan), carefully add 3–5 tenders to the hot oil and fry 2–3 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Cooking time will vary by thickness; thinner tenders may take less time.
Use tongs to transfer cooked tenders to a wire rack set over a baking sheet to drain and stay crispy. If needed, keep finished tenders in a 200°F (95°C) oven on the rack while frying remaining batches.
When all batches are cooked, let tenders rest 2–3 minutes before serving.