Chicken Tenders

In a shallow dish, whisk together the all-purpose flour, garlic powder, paprika, salt, and black pepper until fully combined.
In a second shallow dish, whisk the 2 large eggs with the 2 tablespoons of milk until smooth and uniform.
Place the 1 1/2 cups of panko breadcrumbs in a third shallow dish to create a standard breading station with three separate containers.
Pat the 1 1/2 pounds of chicken tenders dry with a paper towel, then dredge each tender first in the seasoned flour, shaking off any excess, then dip it fully into the egg mixture, and finally press it firmly into the panko breadcrumbs to coat all sides evenly.
Heat the 1/2 cup of vegetable oil in a large skillet over medium heat until it shimmers; to test, a breadcrumb dropped in should sizzle immediately.
Working in batches to avoid overcrowding, fry the breaded tenders for 3 to 4 minutes per side until the coating is a deep golden brown and the internal temperature of the chicken reaches 165°F.
Transfer the cooked chicken tenders to a wire rack set over a baking sheet to drain and cool for 2 to 3 minutes before serving.