Step 1

Set up drenching stations before getting started because this will make drenching and frying the chicken much easier.  Eggs whisked in a shallow bowl. Sheet pans with wire racks on top, one for raw chicken and one for cooked chicken.

Step 2

Rinse and pat chicken breasts dry with a paper towel, then cut them into 1-inch strips. If your strips are larger than 1-inch thick pound them with a meat mallet so they cook evenly and quickly. Place cut strips into a large bowl with salt. Mix to coat.

Step 3

In a large bowl add the flour and the seasonings - ground black pepper, salt, cayenne pepper, ground paprika, dried thyme, dried oregano, and onion powder. Mix until combined.

Step 4

Dip one piece of chicken into the flour mixture using a pair of tongs or gloved hands. Mix to completely coat then dip into the egg mixture, then finally back into the flour mixture, then set on a wire rack. (I like to use separate tongs for the dry and wet steps)

Step 5

Repeat with the remaining chicken until they all are coated in both the egg and flour mixtures.

Step 6

In a large cast iron skillet or cast iron Dutch oven heat vegetable oil until hot, then add 2 - 3 inches of vegetable oil. Add carrot if using. Once the carrot is sizzled (you can also sprinkle a pinch of flour into the oil to check) carefully add the tenders into the oil away from you so it doesn’t splatter. Add as many tenders as you can but don’t overlap.

Step 7

Fry tenders for 3 minutes per side or until the crust is a nice golden brown color all around.

Step 8

Remove cooked chicken from the oil using a slotted spoon or fork to a wire rack to drain. Repeat with remaining chicken.

Step 9

Serve and enjoy with your favorite dipping sauces!