In a large mixing bowl, whisk together the beaten eggs, all-purpose flour, garlic powder, onion powder, and Dijon mustard. Mix until the batter is smooth and well combined. Set aside.

In a separate shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese. Mix thoroughly to ensure the cheese is evenly distributed throughout the coating.

Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast to an even thickness. Then, slice each breast into thick strips, approximately the size of standard chicken tenders.

Dip each chicken strip into the prepared egg mixture, ensuring it is fully coated. Then transfer to the breadcrumb mixture and press firmly to adhere the coating. Repeat with all remaining strips and place them on a tray.

Pour approximately 1 inch of oil into a large, heavy-bottomed skillet or deep frying pan. Heat the oil to 350°F (175°C). A kitchen thermometer is recommended, but alternatively, test the temperature by dropping a breadcrumb into the oil—if it sizzles and floats, it is ready.

Working in batches to avoid overcrowding, carefully place the coated chicken strips into the hot oil. Fry for 3 to 5 minutes, turning once halfway through, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).

Remove the tenders from the oil and place them on a wire rack or paper towels to drain excess oil. While still hot, season with a light sprinkle of salt. Serve immediately with ranch dressing or your preferred dipping sauce.