Instructions

• Pat the chicken tenders dry with paper towels. Cover a large cutting board with a sheet of cellophane (plastic wrap).
• Arrange half of the chicken tenders on the covered board in a single layer, spacing them evenly. Cover the chicken with another sheet of cellophane.
• Using the flat side of a meat mallet, gently pound the chicken through the top layer of cellophane until each piece is about 1/4" to 1/3" thick. Do not over-beat so the chicken falls apart. Remove and keep the top sheet of cellophane for the next batch.
• Remove the top sheet of cellophane and lightly sprinkle the pounded chicken with salt and pepper. Repeat steps 2–4 with the remaining chicken and the saved sheet of cellophane.
• In a medium bowl, whisk together 2 large whole eggs and 1 tablespoon mayonnaise. Add 1 tablespoon all-purpose flour, 3 tablespoons milk, 1/2 teaspoon Mrs. Dash seasoning, and 1/8 teaspoon salt. Whisk until well blended; this is your egg wash.
• In a second medium bowl, combine 2 cups Italian bread crumbs and 3 tablespoons flour. Mix to blend evenly.
• Pour canola oil into a large, heavy-bottomed skillet to a depth of about 1/4". Heat the oil over medium-high heat until it is hot enough that the chicken sizzles when added.
• Working in batches (do not crowd the pan), dip a chicken tender on both sides in the egg wash, then press it into the bread crumb mixture until evenly coated. Place coated tenders on a plate while you finish coating the rest.
• When the oil is hot, add about 4 coated chicken tenders to the skillet and sauté about 4 minutes per side, or until golden brown and cooked through.
• Use tongs to transfer cooked tenders to a plate lined with paper towels to drain. Repeat frying with remaining tenders.
• Let the tenders rest on the paper towels a minute or two before serving.