Step 1

In a large, shallow bowl or dish with sides, mix together the flour, cajun seasoning, onion and garlic powders. Set aside.

Step 2

In a second bowl, beat the eggs and water. Set aside.

Step 3

Dip one chicken tender at a time into the flour then the eggs, and then back into the flour, pressing to coat the chicken well.

Step 4

Repeat with the remaining tenders and set them aside while you heat the oil.

Step 5

Pour oil to a depth of 2 inches in a large cast iron skillet or deep pot. Heat on medium-high to 375 (you can use a thermometer to check if you aren't sure).

Step 6

Slowly add three to four pieces of coated chicken, reduce heat to medium high, and allow them to fry until just brown on one side--about 5 minutes--then turn and cook until golden on the second side--6 to 7 minutes more. Transfer to a wire rack over a baking sheet to drain and repeat with the other tenders. Make sure to stay by the stove!

Step 7

If your oil starts to smoke, turn the heat down or pull the skillet off the burner carefully for a minute or two. If your chicken is cooking too slow and the breading is soggy or falling off, turn the heat up. Chicken should register 165 degrees on a digital meat thermometer. If it's browned but not fully cooked. Heat oven to 400 degrees and cook until the chicken reaches a safe temperature.

Step 8

Serve the tenders warm with your favorite dipping sauce.