In a mixing bowl, add chicken tenders with salt, cajun seasoning, onion powder, garlic powder, and smoked paprika.
Add eggs and mix until everything is well incorporated into the tenders.
Next, add milk or heavy cream and mix thoroughly. Note that you only need enough milk to cover the chicken tenders, depending on the size of the tenders you might need more or less milk, use your best judgment.
Allow the mixture to sit for up to an hour if you have time, if not proceed to the next step.
To the same bowl, add flour and mix until the liquid is completely dissolved and chicken tenders are well breaded with flour.
Add oil to a large cast-iron or nonstick skillet and turn heat to medium. You only need enough oil to coat one side of the chicken tender at a time, they do not need to be submerged in oil.
Once the oil is hot, shake off any excess flour from chicken tenders in the bowl and add to the hot oil.
Space out the tenders and ensure they are not touching each other.
Allow chicken tenders to cook on medium heat for about 3 minutes per side until golden brown. Please note, depending on the size of chicken tenders you might need more or less time.
Once golden brown on each side, chicken tenders should be cooked through. *Use a meat thermometer to be sure cooking is complete
Sprinkle hot tenders with a sprinkle of kosher or flaky salt and allow them to rest and then serve as desired.