Begin by setting up your breading station. In one bowl, whisk together the flour, dried parsley, paprika, garlic powder, onion powder, kosher salt, and black pepper. In another bowl, beat the eggs and mix in the milk until smooth. Finally, place the crushed pretzels in a third bowl.
Take a chicken tenderloin and first dip it into the flour mixture, ensuring it’s fully coated. Shake off any excess flour. Next, dip it into the egg mixture, allowing the excess to drip off. Finally, press the chicken into the crushed pretzels, making sure to cover it well for that perfect crunch. Repeat this process with all the chicken tenderloins.
In a large frying pan, heat about ½ inch of vegetable oil over medium heat. You can test if the oil is ready by dropping in a small piece of bread; if it sizzles, the oil is hot enough.
Carefully place the coated chicken tenders in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F.
Once cooked, remove the chicken tenders from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Garnish with chopped fresh parsley and serve with mustard, ketchup, or your favorite dipping sauce.
