In a gallon-sized zip-top bag, add 1/4 cup all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Close the top and toss to combine the flour with the spices.
Add 1 pound chicken tenderloins, close it again, and toss until the chicken is coated in the flour mixture, set aside.
In a large bowl, whisk together 3/4 cup chicken broth, 1/4 cup milk and 1 large egg, well beaten.
Add 1 cup self-rising flour and whisk until combined, the mixture will be thin.
Using a deep fryer, set to 350°F. Or in a large, heavy-bottom skillet with deep sides with 2 inches of oil, heat the oil to 350°F.
Add the chicken tenders (allow the excess batter to drip off back into the bowl) very carefully to the hot oil. I find this easiest to gently swirl the tender around as I dip it into the oil slowly. This helps seal the batter a bit and will keep it from sticking to the other tenders.
If using a deep fryer, immediately shake the basket, so the chicken tender does not stick to it. Fry, occasionally flipping until golden brown on both sides and an internal temperature reaches 165°F. This will take 6-10 minutes, depending on the size of the chicken tender. Do not overcrowd the fryer.
Immediately place the chicken tender on a paper towel-lined plate to soak up any excess oil. Then, place it on a wire rack set over a sheet tray (this keeps the chicken from getting soggy.) Repeat with the remaining tenders.