Crispy Fried Chicken Tenders

Ingredients:
1 pound chicken tenders
Salt/Pepper to taste
1 cup all-purpose flour
1 egg, beaten with 2 Tbsp milk
1 cup dry breadcrumbs, seasoned (I used Italian, plus put some rotisserie chicken seasoning in)
1/4 cup olive oil (I used the light tasting one)

Pat the chicken dry with paper towels. Salt and pepper both sides. Dip each tender first in the flour,
then the egg wash, then the seasoned breadcrumbs. Shake off excess and place on a cookie sheet. If
time allows, chill 30 minutes in refrigerator to help the coating adhere to the chicken. Heat the oil,
enough to generously cover the bottom of a large skillet, over medium high heat. (I used my electric
skillet). Add the chicken, being certain not to crowd the pan, and brown about 3 minutes on each side. I
did mine in three batches. Place on a cooling rack over paper towels on a cookie sheet to drain. Sprinkle
with a little more salt, if needed. Serve immediately. These are also good warm, room temperature, or
cold.