Pat chicken strips dry with paper towels.

Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs, matcha powder, garlic powder, onion powder, salt, and pepper mixed together.

Dredge each chicken strip in flour, shaking off excess.

Dip floured chicken in beaten egg, letting excess drip off.

Coat chicken in the panko mixture, pressing gently to adhere.

Heat about 1/2 inch of oil in a large pan over medium-high heat until a bread crumb sizzles immediately when dropped in.

Carefully place chicken strips in hot oil in batches, avoiding overcrowding the pan.

Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).

Remove chicken tenders and place on a plate lined with paper towels to drain excess oil.