Pat chicken breasts dry with paper towels. Trim any fat and slice each breast into 3–4 strips about 1 to 1 1/2 inches wide to create tenders. Place strips in a bowl and season evenly with kosher salt, black pepper, garlic powder, and paprika. Toss to coat.

Breading station

Set up three bowls

Put the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with the milk until combined. In a third bowl, combine the breadcrumbs, grated Parmesan, dried Italian seasoning, 1 tsp fine salt, and 1/2 tsp freshly ground black pepper; mix thoroughly.

Dredge the tenders

Working one at a time, dredge a seasoned chicken strip in the flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press into the breadcrumb mixture to fully coat, pressing firmly so crumbs adhere. Place breaded tenders on a wire rack set over a baking sheet. Repeat with remaining pieces. For extra-crispy results, double-dip: return the coated tender to the egg and breadcrumbs once more.

Frying (or baking)

Frying method (recommended for best crisp)

Pour oil into a heavy skillet or sauté pan to a depth of about 1/4 inch (roughly 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately when dropped in. Working in batches to avoid crowding, add breaded tenders in a single layer and fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a wire rack or paper towel–lined plate to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Baking method (lighter)

Preheat oven to 425°F (220°C). Place breaded tenders on a parchment-lined baking sheet and spray or brush lightly with oil. Bake 12–15 minutes, flipping once halfway through, until golden and internal temperature reaches 165°F (74°C). For extra crunch, broil 1–2 minutes at the end watching closely.

Sauce

Warm the marinara

Pour 1 cup marinara sauce into a small saucepan and warm over low-medium heat until simmering gently, about 5 minutes, stirring occasionally. If desired, stir in a teaspoon of olive oil or a pinch of red pepper flakes for extra flavor. Keep warm until serving.

To finish

Arrange chicken tenders on a platter with a small bowl of warm marinara for dipping. Garnish with torn fresh basil leaves and sprinkle with additional grated Parmesan if desired. Serve with lemon wedges on the side for a bright squeeze, if using.