1. Start by setting up three shallow dishes for the dredging process. In the first dish, combine the flour, salt, pepper, and smoked paprika. In the second dish, beat the eggs until they are light and fluffy. In the third dish, place the finely chopped pecans.

2. Dip each chicken strip into the seasoned flour, ensuring it is fully coated. Shake off any excess flour. Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the chopped pecans, coating it thoroughly.

3. In a large skillet, pour about an inch of vegetable oil and heat it over medium-high heat until it is hot and shimmering.

4. Carefully add the coated chicken strips to the hot oil, making sure not to overcrowd the pan. Fry the chicken tenders until they are golden brown and cooked through, approximately 3-4 minutes per side. Use a meat thermometer to ensure they reach an internal temperature of 165°F.

5. Remove the crispy Pecan Crusted Chicken Tenders from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the tenders hot, with your favorite dipping sauces on the side.