Prepare your coating station. Set up three shallow bowls. In the first, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. In the second, beat the eggs until they're a uniform, pale yellow colour and slightly frothy on top. In the third, combine the panko breadcrumbs and grated Parmesan, mixing with your fingers until the cheese is evenly distributed.

Season and coat the chicken. Pat the chicken strips dry with kitchen paper—this helps the flour stick. Working one piece at a time, dredge a strip in the seasoned flour, shaking off any excess. You'll see a light, even dusting of flour. Next, dip it into the beaten egg, letting any excess drip back into the bowl. Finally, press it firmly into the panko mixture, ensuring every surface is completely covered. The coating should feel dry and textured to the touch.

Let the coating set. Place the coated tenders on a wire rack set over a baking tray. Leave them to rest for 5-10 minutes. This crucial step allows the breading to adhere properly, meaning less coating will fall off during frying. You'll notice the coating looks slightly matte and feels more secure.

Heat the oil. Pour enough vegetable oil into a large, heavy-bottomed frying pan to come about 1 cm up the sides. Heat over a medium-high flame. To test if it's ready, drop a single breadcrumb into the oil—if it sizzles vigorously and floats to the surface immediately, the oil is at the right temperature (around 175°C). If the crumb sinks, the oil needs more time.

Fry the chicken tenders. Carefully lower 3-4 tenders into the hot oil, making sure not to overcrowd the pan. You should hear a satisfying, steady sizzle. Fry for 3-4 minutes per side, until the coating is a deep, golden brown and the chicken is cooked through. The tenders will feel firm to the touch, and you'll see a rich, caramelised colour across the surface.

Drain and rest. Use tongs to transfer the cooked tenders to a wire rack placed over a baking tray (this keeps them crisper than paper towels). Let them rest for 2 minutes—you'll hear a faint crackling sound as the crust settles.

Make the honey mustard sauce. While the chicken rests, whisk together the mayonnaise, wholegrain mustard, honey, lemon juice, and a pinch of salt in a small bowl. The sauce should be smooth, creamy, and a pale golden colour. Taste and adjust the honey or mustard to your preference.