Pat chicken tenderloins dry with paper towels to ensure better breading adhesion.

In a shallow bowl, whisk together the all-purpose flour, salt, black pepper, garlic powder, and smoked paprika.

In a second shallow bowl, beat the eggs with the milk until well combined.

Place the Panko breadcrumbs in a third shallow bowl.

Dredge each chicken piece in the seasoned flour, shaking off any excess.

Dip the floured chicken into the egg wash, ensuring the piece is completely submerged.

Press the chicken into the Panko breadcrumbs, coating all sides thoroughly.

Heat the vegetable oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).

Fry the chicken in batches for 3 to 4 minutes per side until the crust is golden brown and the internal temperature reaches 165°F (74°C).

Transfer the cooked tenders to a wire rack set over a baking sheet to drain and maintain crispness.