Step 1: Prepare the Chicken Tenders

1. Season the Chicken: Pat the chicken tenders dry with paper towels. In a shallow bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Dredge each tender in the flour mixture, shaking off any excess.
2. Coat with Egg: Dip the floured tenders into the beaten eggs, ensuring they’re fully coated.
3. Bread the Tenders: Press the egg-coated tenders into the panko breadcrumbs, making sure they’re evenly covered. Place the breaded tenders on a plate and set aside.

Step 2: Cook the Chicken Tenders

1. Heat the Oil: In a large skillet, heat the olive oil over medium heat. To test if the oil is ready, drop a small piece of breadcrumb into the pan—if it sizzles, the oil is hot enough.
2. Fry the Tenders: Carefully place the breaded tenders in the skillet, working in batches to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked tenders to a paper towel-lined plate to drain excess oil.

Step 3: Make the Honey BBQ Sauce

1. Combine Ingredients: In a small saucepan, add the ketchup, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Stir well to combine.
2. Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

Step 4: Glaze the Chicken Tenders

1. Toss in Sauce: Place the cooked chicken tenders in a large bowl and pour the honey BBQ sauce over them. Gently toss to coat each tender evenly.
2. Serve Immediately: Transfer the glazed tenders to a serving platter and garnish with chopped parsley or sesame seeds, if desired.