Method:

• Start by patting the chicken tenders dry with paper towels. This helps the breading stick better. Season them with salt and pepper to taste.
• In one bowl, place the flour. In a second bowl, whisk the beaten eggs. In a third bowl, combine the breadcrumbs, garlic powder, paprika, and a pinch of salt.
• Dredge each chicken tender in flour, shaking off excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the tender in the breadcrumb mixture, pressing gently to adhere.
• In a large frying pan, heat about 1 inch of oil over medium-high heat. To test if the oil is ready, drop in a small piece of bread; if it sizzles and bubbles, you’re good to go!
• Carefully add the breaded chicken tenders to the hot oil, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Use a meat thermometer to check that the internal temperature reaches 165°F.
• While the chicken is frying, whisk together the honey, Dijon mustard, and lemon juice in a small bowl. Adjust the sweetness and acidity to your liking.
• Once the chicken tenders are cooked, transfer them to a wire rack to drain excess oil. Serve warm with the honey sauce drizzled on top or on the side for dipping.