Start by patting the chicken tenders dry with a paper towel. Set up your dredging station by setting out three shallow bowls. In the first dish, add flour, garlic powder, salt and pepper. In the second dish, add the eggs. In the third dish add the panko crumbs.

Preheat the oil for frying by heating up ¼" of neutral oil in a wide pot or skillet on medium-low. You only need enough oil to come up to half the thickness of a chicken tender.

Dredge the chicken by dipping into the flour and shaking of the excess. Next, dip it into the egg mixture and shake off the excess. Finish the dredge by gently rolling it into the panko crumbs. Store the ready-dredged chicken tenders on a cooling rack until they are all coated.

Once the oil is hot, fry the chicken tenders in batches about 4-5 minutes per side, until golden brown. Once the tenders are cooked, transfer them to a paper towel lined plate.

Whisk together the sauce ingredients and toss with the tenders.