In a medium size mixing bowl, combine the flour, salt, paprika and pepper together.
In another medium size mixing bowl, whisk together the two eggs until they are well beaten.
Now, in a 12" deep skillet over medium-high heat, add in the cup of vegetable oil and allow it to heat up while you prepare the chicken tenders.
This is easiest when you create a little assembly line with the egg bowl, flour bowl and a clean plate at the end. Then you will take each individual chicken tender, dunk it in the egg and shake off excess, then toss it in the seasoned flour and shake off excess, dunk it in the egg again and shake off excess, then give it one final toss in the seasoned flour and gently shake off excess. Then place the chicken on the clean plate and repeat this process for all the chicken tenders.
Finally, once the chicken is all prepared and the oil has been heating, turn the heat down to medium and begin placing in each chicken tender using some tongs. Allow them to cook for 3 minutes, flip and allow to cook another 3 minutes and then set them on a cooling rack or a paper towel to cool before enjoying!
*NOTE: chicken should never be pink inside. I advise you cut into one and make sure they cooked all the way through before turning the heat off on your oil! If you need to pop them back in, I would do it for 30 second increments per side. You don't want to dry out your tenders.
Serving Size 2 tenders