There's something so satisfying about making chicken tenders from scratch. I started making them at home when I got tired of the processed versions from the store, and I've never looked back. The coating stays crispy, the chicken inside is juicy, and you know exactly what's going into your family's dinner. The key to really good homemade chicken tenders lies in the double coating technique. First, you dredge the chicken strips in seasoned flour, then into beaten eggs, and finally into seasoned breadcrumbs mixed with a bit of cornflake cereal for extra crunch. I learned this trick from my neighbor who worked in restaurant kitchens for years. The cornflakes add this amazing texture that regular breadcrumbs just can't achieve on their own. I season both the flour and the breadcrumb mixture generously with garlic powder, onion powder, paprika, and dried herbs. The paprika gives the tenders a beautiful golden color, while the herbs add depth without overpowering the chicken. You want to taste the chicken, not just the coating. I've found that letting the coated tenders rest for about 10 minutes before frying helps the coating stick better. These chicken tenders work perfectly for weeknight dinners when you need something quick but satisfying. Kids love them, obviously, but adults do too. I serve them with roasted vegetables or a simple green salad, and there's always honey mustard or barbecue sauce on the table for dipping. They're also great for Shabbat lunch when you want something that tastes indulgent but isn't too heavy.