In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.

In a separate bowl, beat the eggs.

Place the bread crumbs in another shallow bowl.

Dip each chicken strip into the flour mixture, coating it thoroughly.

Next, dip it into the beaten eggs, allowing excess to drip off.

Finally, coat the chicken in bread crumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium heat, ensuring there's enough oil to cover the bottom of the pan.

Once hot, carefully add the breaded chicken tenders in batches, making sure not to overcrowd the pan.

Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.

In the same skillet, add olive oil over medium heat.

Add minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.

Gradually whisk in the Parmesan cheese until melted and smooth.

Add Italian seasoning, salt, and pepper to taste. Allow the sauce to thicken for a couple of minutes.

Plate the crispy chicken tenders and drizzle generously with the creamy garlic Parmesan sauce.

Garnish with chopped fresh parsley for a pop of color and flavor.