Instructions

1. Cut the boneless chicken breasts into about ½-inch-wide pieces that are 3 to 4 inches long. Sprinkle them on both sides with the Cajun seasonings and garlic powder.

2. Break the eggs into a bowl, add the milk and scramble them.

3. Take two bowls and put 1 cup of flour in each. In one bowl, also mix in the Cajun seasonings and the garlic powder.

4. Place the chicken tenders in the bowl with the flour and coat them. After you coat each tender, place them on a paper towel.

5. Dunk the floured chicken strips into the bowl with the eggs one by one and then immediately put them into the bowl with the seasoned flour and coat them thoroughly. When finished put them on a paper towel.

6. Put chicken tenders in a preheated large skillet that has about ½ an inch of vegetable oil. Make certain not to crowd them and fry them until golden brown. The heat should be medium/high and they should take about three to four minutes per side.

7. Place them on a paper towel when finished to absorb any lingering oil.