Start by cutting the chicken breasts into strips about 1 inch wide. This will help them cook evenly and make them perfect for dipping.

In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper. This seasoned flour will give your tenders a nice flavor base.

In a separate bowl, beat the eggs until well combined. This will be used to help the breadcrumbs adhere to the chicken.

Place the breadcrumbs in another shallow bowl or plate. If you like extra crunch, consider using panko breadcrumbs for a lighter texture.

Coat each chicken strip first in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off before transferring it to the breadcrumbs.

Press the chicken strips into the breadcrumbs to ensure an even coating, then set them aside on a plate while you heat the oil.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. To check if the oil is ready, drop a small piece of bread into the oil; if it sizzles and bubbles, it’s time to fry.

Carefully add the chicken tenders to the hot oil, making sure not to overcrowd the pan. Fry the tenders for about 4-5 minutes on each side or until they are golden brown and cooked through.

Once cooked, place the tenders on a paper towel-lined plate to drain any excess oil. While they are still hot, toss them in buffalo sauce until evenly coated.

Serve immediately with your favorite dipping sauce, celery sticks, and carrot sticks for a classic touch.