Prepare the coating stations: In a shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt and pepper until the spices are evenly distributed through the pale beige powder. In a second bowl, beat the eggs with the milk until the mixture is a uniform, pale yellow colour with no streaks of white. In a third bowl, tip in the panko breadcrumbs.

Dredge the chicken strips: Take each chicken strip and coat it first in the seasoned flour, pressing gently so the flour adheres to the damp surface. Shake off any excess, then dip it into the egg mixture, letting any extra drip back into the bowl. Finally, roll the strip in the panko breadcrumbs, pressing firmly so you hear a faint rustling sound as the crumbs stick to the egg wash. Set the coated strips on a plate.

Heat the pan: Place a large frying pan over a medium-high heat and add the vegetable oil. Swirl the pan to coat the base evenly. Wait until the oil shimmers and a single breadcrumb dropped in sizzles immediately — that is your cue that the temperature is correct. The oil should be hot but not smoking, around 175°C if you have a thermometer.

Fry the tenders in batches: Carefully lay the coated chicken strips into the hot oil in a single layer, leaving a finger's width between each piece. You should hear a lively, steady sizzle as they hit the pan — if the sizzle is weak, the oil is not hot enough. Cook for 3 minutes on the first side until the underside is a deep golden brown and the edges look lacy and crisp. Flip each tender with tongs and cook for another 3 minutes until the second side matches the first in colour and the chicken feels firm to the touch.

Rest and drain: Transfer the cooked tenders to a wire rack set over a baking tray — this keeps them crisp rather than steaming them on paper towels. The crust will feel brittle and will make a faint scratching sound if you tap it with a fingernail. Let them rest for 2 minutes while you whisk the honey mustard.

Make the honey mustard: In a small bowl, combine the runny honey, wholegrain mustard, mayonnaise and lemon juice. Stir until the sauce is a smooth, pale golden colour with visible mustard seeds throughout. Taste and adjust with an extra squeeze of lemon if you prefer a sharper kick.

Serve immediately: Arrange the crispy chicken tenders on a platter with the honey mustard in a small dipping bowl. The crust should shatter audibly when bitten, revealing juicy, tender chicken inside. Serve while the tenders are still warm and the coating is at its most fragile and crunchy.