Get the Chicken Ready: Make sure your chicken breasts are cut into pieces about 1 inch big. Dry them with paper towels. This helps the flour stick.

Make Your Coating Station: You need three shallow bowls. Put the flour in the first one. Mix the eggs in the second one. In the third one, mix the panko bread crumbs, everything bagel seasoning, garlic powder, onion powder, salt, and pepper. Mix it well so the seasoning is all over.

Coat the Chicken: Take each chicken piece and cover it in flour. Shake off any extra flour. Then, dip it in the mixed eggs, letting any extra egg drip off. Finally, cover it in the panko mix, pressing a little to help the coating stick.

Fry the Tenders: Heat about 1/2 inch of oil in a big pan over medium-high heat. You'll know the oil is ready when a tiny piece of breading sizzles when you drop it in. Carefully put the coated chicken in the hot oil, but don't put too many in at once. You'll probably need to cook them in a few batches.

Cook Until Golden Brown: Fry the tenders for about 3-4 minutes on each side, until they're golden brown and cooked all the way. The chicken should be 165°F (74°C) inside. You can use a meat thermometer to check.

Drain and Serve: When they're cooked, take the chicken tenders out of the pan and put them on a plate with paper towels to get rid of any extra oil. Serve them hot with your favorite dipping sauces.