Get a large pot and fill it about half way with the Canola oil. Set heat to medium.

Rinse and cut the chicken breasts into strips, to desired thickness. (I find slicing against the grain works pretty well.)

Fill one plate with the flour, another with the Panko and a bowl with the eggs and milk. Stir the eggs and milk together.

Dip all the chicken strips into the egg wash, then place into a freezer bag.

Add the black pepper, seasoned salt, garlic powder and cayenne pepper to the bag and shake as much as needed to evenly coat the chicken.

By the handful, dip the chicken into the flour, then the egg wash again and finally the Panko. Continue this process until all the chicken is breaded.

Turn up the heat a notch, insure your oil is hot enough and then fry the tenders up. Generally it takes five to ten minutes per batch but use your judgment.

Serve with honey mustard or BBQ sauce for dipping and a side of garlic fries and green beans. Enjoy!!