Country Fried Chicken Tenders

Line a baking sheet with paper towels and place a baking rack on top to drain the chicken. In a medium skillet, heat canola oil over medium-high until it reaches 350°F. Meanwhile, mix the dry ingredients in a medium bowl: 1 1/2 cups all-purpose flour, 1/2 cup corn flour, 3 tablespoons cornstarch, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Stir until combined. Spread the flour mixture in a shallow dish or large plate for easy dredging.

In a small bowl, beat 3 eggs until well combined, then transfer the mixture to another shallow dish or large plate for coating the chicken tenders.

Cut the chicken breasts into tenders about 1 inch thick or your preferred size.

Coat each chicken tender in the flour mixture, shaking off any excess. Then dip it into the beaten eggs and return it to the flour mixture, ensuring it's well coated.

Place the tenders into hot canola oil and fry them until they turn golden brown, ensuring their internal temperature reaches 165°F.

Set the fried chicken tenders on baking racks to let them drain and cool.

Serve and enjoy!