Rinse and pat dry the chicken tenderloins. Set aside.
Gather a bowl, a large plate (I use a pie plate), and a gallon size zip bag.
Preheat the oil in a large skillet (1-1.5” high) on med/low heat or in a deep fryer according to the manufacturer's instructions. About 350-degrees F.
In the bowl, add the eggs and water. Whisk until well blended.
On the large plate, add the flour.
In zip bag, add panko crumbs, salt, black pepper, onion powder, paprika, garlic powder, and Italian seasoning.
One at a time using tongs, dredge the chicken tenders into the flour coating it completely.
After coating the chicken with flour, dip the chicken into the egg mixture.
Place the chicken into the zip bag containing the panko crumbs and shake. Completely coat the chicken with the panko crumbs.
Continue through the assembly line using each chicken tender.
Place the chicken tenders in the preheated oil. Cook each tender for 2-4 minutes. The breading will be golden brown.
Place each fried chicken tender onto a paper bag or on paper towels to absorb excess oil.
Serve warm with ranch, BBQ sauce, teriyaki sauce, honey, blue cheese, mayo, hot sauce, etc. Possibilities are endless.
Watch the heat. If your breading starts to brown in less than three minutes, consider turning the heat down. The chicken could still be raw in the middle, even though the breading is finished on the outside if it's not cooked long enough.