Heat oil in the fryer to 375°

Create three stations: Station 1. combine ingredients for water bath in one medium bowl; Station 2. combine ingredients for flour mixture in another medium bowl; Station 3. beat three eggs in a third medium bowl. You should have three separate bowls (aka- stations).

With a sharp chef's knife, slice each chicken breast thinly, length-wise -- about 1" wide. Then, cut each strip in half into shorter strips. Each breast should yield 10-12 tenders.

Submerge four strips at a time into the water bath; remove and shake off excess water before dredging each in the flour mixture.

Once your four tenders are each dredged in the flour mixture and coated well, shake off excess flour.

Next, dip and fully coat the four tenders in the egg bath.

Then, remove and shake off excess egg wash and dredge in the flour mixture a second time.

Set the four tenders to the side on a plate and repeat with the remaining tenders until all have gone through the water/flour/egg/flour process.

By now, the oil should be heated. Depending on the size of your fryer, place three to four strips at a time into your fryer basket *DO NOT OVERFILL YOUR FRYER & CAUSE AN OIL SPILL*. Fry for approximately 4-6 minutes, until desired color is reached, and the tenders reach a minimum internal temperature of 165°.

Remove and let the tenders drain on paper towels.

Repeat frying until all tenders are finished.

Serve with favorite dipping sauces and enjoy!