Using kitchen shears, trim the white tendons from the ends of the chicken tenderloins and discard them.
Combine the breadcrumbs, salt, garlic powder, cumin, coriander, oregano, cinnamon, smoked paprika and a few grinds of black pepper in a shallow dish or pie plate.
Place the egg in another shallow dish and whisk in the milk. Dip each chicken tenderloin in the egg mixture, then dredge in the crumb-spice mixture, pressing lightly to be sure the crumbs adhere well.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook until the crumbs are golden brown and the interior is no longer pink, about 3 minutes per side (see notes).
Transfer to a paper towel-lined plate to absorb any excess oil, then plate individual servings.
Tips for Making This Recipe
Frying the chicken: Coat the bottom of a large frying pan with about 1/8-inch of vegetable oil and heat over medium-high heat. Add a pinch of bread crumbs to the pan and as soon as they begin to sizzle, the pan is pre-heated. Add the tenders in a single layer and fry until the crumb coating is golden brown and the interior of the chicken is no longer pink, 2 to 3 minutes per side. You may want to work in batches to avoid crowding the pan.
Watch the temperature: Every stove is different and you don’t want your crumb coating to burn while the chicken cooks all the way through. Check the bottom of each piece after 1 minute in the pan, and if the crumbs already browning, the heat is too high. Carefully turn the chicken over and reduce the heat.
Handle the chicken gently: Use a pair of tongs to turn the chicken and be careful so as not to damage the crumb coating.