Pan-Fried Chicken Tenders

Pour enough of the 1 cup mild vegetable oil into a nonstick skillet to cover the bottom of the pan by 1/4 inch. Crank the heat to medium.

Whisk the 2 large eggs and 2 tablespoons water in a shallow dish or pie plate until well combined.

Combine the 2 cups all-purpose flour, 2 teaspoons paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper In a large zip-top plastic bag.

Working in batches, coat the 2 1/2 to 3 pounds boneless skinless chicken breast tenders in the egg mixture and let any excess drip off.

Place the tenders in the bag of seasoned flour. Seal tightly and shake gently to coat the chicken tenders with flour thoroughly.☞ TESTER TIP: For extra-crispy chicken, dip the coated tenders back into the egg and then once more into the seasoned flour.

Working in batches, if necessary, place the coated chicken tenders in the skillet, and cook until golden on the bottom, 4 to 6 minutes.

Flip the chicken tenders over, and continue to fry until golden on the other side, 2 to 4 minutes more. If you have an instant-read thermometer, the chicken should be 165°F (74°C).

Use tongs to carefully remove the fried chicken from the pan, transfer it to a platter lined with paper towels, and serve hot with your favorite dipping sauce.