Defrost your chicken overnight or in the fridge. When fully soft, wash the chicken and cut off the small hard white bit that some of your tenders might have.
Mix the dry mixture(flour, breadcrumbs, garlic powder, and salt) in a medium-sized bowl and set aside. Now combine the milk with the salt and pepper in a wide shallow bowl. I find this type of bowl works best for dipping the chicken into it. Turn on the stove to medium-high heat and pour enough oil to lightly cover the bottom layer of the pan. Set the oil close by so you can refill the pan when it's getting dry.
When the oil is hot, begin dipping your chicken into the batter. First, dip it into the milk then into the dry mixture. Make sure each piece has the dry batter in all crevices so you get crunch in every piece of the chicken! :)
Flip the chicken onto the other side when the first side is a light golden brown color. Cook the second side until the internal temp of the chicken is 165 degrees F. When you finish with the first batch, add some more oil to the pan, if necessary, and repeat steps three and four. Then, enjoy with your friends and family!
Serving Size 3 Chicken Tenders
Servings 0