If you are using breasts, not tenders, cut the chicken into ½ -inch thick strips.
In a shallow bowl, stir up the flour with the paprika, salt, and pepper. Place the beaten eggs in another shallow bowl. Place the Panko in a third shallow bowl.
Coat each chicken strip first in the flour mixture, then dip them into the beaten eggs, then roll them in the Panko.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Sauté about half of the chicken tenders for about 4 minutes on each side, until lightly browned and the chicken is cooked through. Remove, set aside on a plate lined with a paper towel, then heat up the rest of the oil, then sauté the rest of the chicken the same way.
Serve with whatever dipping sauces your kids are into.
Notes
There are three quick parts to the breading process. First, the chicken is dipped into seasoned all-purpose flour, which adheres to the chicken, and helps the beaten egg stick to the strips better. Then the egg makes the final coating of Panko, cling better to the chicken, resulting in a nicely crispy exterior.