Start by cutting your chicken breast tenders into bite-sized chunks. This makes them easy to eat and ensures they cook evenly. Pat them dry with a paper towel to remove excess moisture. This will help the coating stick.

Get two bowls ready. In the first bowl, whisk the eggs, soy sauce, garlic powder, onion powder, and smoked paprika. This mixture will infuse wonderful flavors into your chicken. In the second bowl, pour in the panko breadcrumbs. Prepare a clean surface for easy assembly.

Take each piece of chicken, dip it into the egg mixture, making sure to coat it well. Next, roll it in the panko breadcrumbs until it's fully covered. Set aside each piece on a plate. This breading process adds texture and crunch to the final product.

In a large pot, heat about 1 inch of canola oil over medium heat. You can test if the oil is ready by dropping a small piece of bread into the oil. If it bubbles and sizzles, you’re good to go.

Carefully lower the breaded chicken pieces into the hot oil, making sure not to overcrowd the pot. Fry in batches until they are golden brown and crispy—about 3-4 minutes per side. Use a slotted spoon to remove the poppers, allowing excess oil to drain.

In a small saucepan over medium heat, combine the granulated sugar, brown sugar, honey, and Frank’s RedHot sauce. Stir until the sugars dissolve and the sauce thickens slightly. This sweet and spicy sauce will elevate the poppers to another level.

Once the chicken poppers are done, toss them in the sauce until fully coated. Serve them hot and enjoy the flavors!