1. Start by patting the chicken tenders dry with paper towels. This helps the flour mixture adhere better.
2. In a shallow dish, combine 1 cup of flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. In another bowl, whisk together the eggs and milk. This will be your egg wash.
4. Dredge each chicken tender in the seasoned flour, then dip into the egg wash, and finally coat once more in the flour mixture.
5. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chicken tenders, cooking in batches to avoid overcrowding. Cook each piece for about 3-4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels.
6. In the same skillet, melt the butter over medium heat. Add 1/4 cup of flour and whisk for about 1 minute, ensuring there are no lumps.
7. Slowly whisk in the chicken broth, followed by the heavy cream. Season with salt and pepper to taste. Allow the gravy to simmer for about 5 minutes until thickened.
8. Return the chicken tenders to the skillet, spoon the gravy over them, and let them simmer for another 2-3 minutes to absorb the flavors.

Cooking with my abuela taught me the art of patience — don’t rush the gravy. Let it simmer gently until it reaches the perfect consistency.