Preheat the fryer. Preheat the oil in your deep fryer to 365°F. Then, line a baking sheet or large plate with paper towels to drain the chicken after frying.
Set up the breading station. In a medium bowl, whisk together the eggs and milk until smooth. Then, mix the flour, Panko bread crumbs, salt, pepper, and seasoned salt in a large bowl.
Bread the chicken. Pat the chicken dry with paper towels. Dip each chicken strip into the egg/milk mixture, making sure it's fully coated. Then, dredge the chicken in the Panko/flour mixture, pressing lightly to make sure the breading sticks well. Tap off any excess flour. Work in small batches to avoid overcrowding, which helps prevent the chicken from sticking together. Let the chicken sit for a few minutes before frying to help the coating stick better.
Fry the chicken. Place the breaded chicken strips in a single layer in the fryer basket. Then, lower the basket gently into the hot oil and fry for 5 minutes until the chicken is golden brown and fully cooked. Once done, carefully lift the basket and transfer the chicken to the paper towel-lined plate to drain excess oil.
Serve immediately. Serve the tenders hot with your favorite dipping sauces for the best texture and flavor.