Fill a tall pot with the oil and let it get hot. On my stove, that's at med-high, not all the way to high. You want it hot enough that it crisps the outside of the chicken, but not so hot that the outside burns and the inside is still raw. Its a good idea to cook one strip all by itself, and then make any temperature adjustments based on how that one turns out so you don't ruin the whole batch. (That's a good practice when making pancakes, too!) If you're using breasts, you'll need to cut them into strips, first. Once you've got a couple of chicken breasts cut up, or if you're using tenderloins, drop those into a bowl with a beaten egg and gather the rest of the ingredients into a large ziplock bag. Once you've got your temperature set, drain the egg from the strips and plop them in the ziplock bag. Close the end and, holding both ends with your hands, shake carefully to insure you've got all parts of the tenders coated. Then one by one put them in the hot oil. Once the outside is crisp and golden, pull them out and drain on paper towels. You may have to do more than one batch, depending on the size of your pot. Just put the cooked chicken tenders in the oven set at 200 degrees to keep warm while you finish cooking the rest.

Hey, since you've got a pot full of hot oil, you might as well make some french fries, too. Peel some potatoes and cut into fry size strips, then dunk in the oil till done. Drain on paper towels, salt, and serve with the chicken tenders.