Slice the chicken breast fillets into strips, about 2cm wide.

In a shallow bowl, combine the plain flour with the paprika, garlic powder, onion powder, salt, and black pepper.

In another bowl, beat the eggs.

In a third bowl, spread out the breadcrumbs.

Dredge each chicken strip first in the seasoned flour mixture, then dip into the beaten eggs, and finally coat evenly with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a frying pan over medium-high heat.

Fry the breaded chicken tenders in batches for about 3-4 minutes on each side, or until golden brown and cooked through.

Once cooked, remove the chicken tenders from the oil and place them on a plate lined with kitchen paper to drain any excess oil.

Serve hot with your choice of dipping sauce.