Key Lime Chicken Tenders

Pat chicken breast strips dry with paper towels. If strips are thick, gently pound to an even 3/4-inch thickness using a meat mallet.

In a shallow bowl, whisk together flour, paprika, garlic powder, salt, and black pepper. In another shallow bowl, beat the eggs and mix in 3 tablespoons fresh lime juice.

Coat each chicken strip in the egg-lime mixture, then dredge in the seasoned flour, shaking off excess. Set aside on a plate.

Heat vegetable oil in a large skillet over medium-high heat until a light haze appears (about 350°F). Working in batches, carefully place breaded tenders in the hot oil without crowding.

Fry for 2–3 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a paper towel–lined plate.

Arrange tenders on a serving plate. If using the optional glaze, brush warm honey mixed with red pepper flakes over the tenders. Garnish with fresh cilantro and serve with lime wedges on the side.