Trim the chicken breasts and cut them into strips about 1 inch wide and 4 inches long. Pat them dry with paper towels to remove excess moisture, which helps the coating stick better.
Pulse leftover bread crusts in a food processor until they reach a fine, crumb-like consistency. Transfer the crumbs to a shallow bowl and stir in a pinch of salt, paprika, and black pepper for flavor.
Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with seasoned bread crumbs.
Dredge each chicken strip in the flour, shaking off any excess to ensure a light coating.
Dip the floured chicken into the beaten eggs, turning to coat evenly and letting any excess drip off.
Press the chicken strip into the bread crumb mixture, ensuring an even coating all around. Place the coated strip on a plate and repeat with the remaining pieces.
Pour vegetable oil into a cast iron pan until about 1 inch deep and heat over medium heat until it reaches about 180°C (356°F), or until a breadcrumb sizzles vigorously when added.
Carefully place the coated chicken tenders into the hot oil, working in batches to avoid overcrowding. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy.
Use a slotted spoon to transfer the tenders onto a wire rack set over paper towels, allowing excess oil to drain and the crust to stay crispy. Let rest for 2 minutes.
Serve the tenders hot, with your favorite dipping sauces or a fresh salad. The crust should be crispy and toasted, with juicy chicken inside ready to enjoy.
