1. Slice chicken breasts into even strips and pat them dry with paper towels.

2. Set up a breading station with three bowls: one for flour, one for whisked eggs, and one for a mixture of panko, parmesan, garlic powder, onion powder, herbs, salt, and pepper.

3. Dredge each chicken strip in flour, then egg, then the panko-parmesan mixture. Press to adhere.

4. Heat oil in a skillet over medium heat and fry chicken strips in batches until golden brown, about 3–4 minutes per side.

5. Transfer fried tenders to a paper towel-lined plate to drain excess oil.

6. In a small bowl, mix together mayonnaise, sour cream, garlic, lemon juice, and parsley to create the garlic dip. Chill before serving.

7. Serve hot chicken tenders with garlic dip on the side and optional fresh parsley garnish.