Golden Crispy Chicken Tenders

Chicken: 1 lb (500g) chicken breast or tenders, sliced into strips.
The Binder: 3 egg yolks (as shown in your image).
The Seasoning: 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
The Coating: 1 cup all-purpose flour or breadcrumbs (Panko works best for extra crunch).
Oil: Neutral oil for frying (vegetable, canola, or sunflower oil).

Marinate the Chicken: In a large bowl, combine your chicken strips with the 3 egg yolks and the seasonings (salt, pepper, garlic powder, and paprika). Mix well until every piece of chicken is evenly coated. Let it sit for 10–15 minutes to allow the flavors to soak in.
Bread the Pieces: Place your flour or breadcrumbs in a shallow dish. Take one piece of chicken at a time from the egg mixture and press it firmly into the coating. Make sure it is fully covered on all sides.
Heat the Oil: Fill a heavy-bottomed pan with about 1 inch of oil. Heat it over medium-high heat. You can test if it’s ready by dropping a small breadcrumb in—if it sizzles immediately, it’s ready.
Fry until Golden: Carefully place the chicken strips in the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry for about 3–4 minutes per side until they are deep golden brown and the internal temperature reaches 165°F (74°C).
Drain and Serve: Remove the tenders and place them on a wire rack or a plate lined with paper towels to drain any excess oil.

Double Crunch: For an even thicker crust, dip the chicken back into the egg and then into the breading a second time before frying.
Air Fryer Version: If you prefer not to deep fry, spray the breaded tenders with a little oil and air fry at 400°F (200°C) for 10–12 minutes, turning halfway through.