this is a tnt recipe close to my heart as it was all my son would eat when he was sick when he was small.
i use tenderloins, sniping off that bit of tendon that sticks out of the top of many chicken tenderloins.
then it's into a whole beaten egg (dw uses just whites to reduce cholesterol), then one by one they're pressed into either 4c brand or progresso brand seasoned breadcrumbs. we've been experimenting with italian seasoned panko with good results.
after i bread 4 or 5, they go into a frying pan over medium high heat with just a tbsp or so of grapeseed oil. regular olive oil works too, but evoo smokes too much. fry for just a few minutes until golden brown on the first side down.
when you flip them, add another tbsp of oil and swish them around the pan to help coat them, and be careful to reduce the heat the pan to medium if needed once the pan has good residual heat.
place on paper towels to blot some of the oil.
repeat again in batches of 4 or 5 tenders at a time, or whatever fits your frying pan without overcrowding.
the key is to just cook them through, not overcook them to death. also, use just enough oil per side. they only take 2 or 3 minutes gently fried on each side.
if done gently but quickly, the chicken flavour will stand out more, with the breading adding texture and a secondary taste. not just something that's been breaded and deep fried.