Cut your chicken breasts into strips lengthwise. You do not want them to be thicker than 1/2 an inch or they won't cook. If needed, you can take a meat mallet to the strips to flatten them. Each breast will make 4-6 strips.
Whisk together the first six ingredients in a medium-sized bowl.
Beat the eggs in a small bowl.
Get a large baking sheet and line it with parchment paper.
First, dip your chicken strips into the flour crumb mixture and cover it completely.
Dip it into the egg mixture, then into the flour crumb mixture again for a second coat.
Place on the baking sheet.
Repeat with all chicken pieces.
Place the baking sheet in the refrigerator for half an hour.
Preheat a deep skillet of oil to 365 °F.
Place each chicken tender into the oil, leaving space between them, cooking in batches. Cook for 2-3 minutes per side, turning, until each tender is browned on the outside and fully cooked in the middle, reaching at least 165 °F .
Remove and place on a plate lined with paper towels.
Repeat cooking the tenders until they are finished.
Serve with dipping sauce.
Make sure that your chicken strips are flat and no thicker than 1/2 an inch to get the best results.
Mike and I made a double batch so that the kids had lunches for the week, so that's why there is a large plateful of chicken breast!