Fried Chicken Strips

1 cup Canola Oil, may need more
1 lb fresh Chicken Tenders

1/2 cup Flour

1 teaspoon Chili Powder

1 teaspoon Kosher Salt 

1/2 teaspoon Black Pepper

2 Eggs, beaten
1 1/4 cup Panko

Heat canola oil in a large skillet over medium high heat.

Pat chicken dry.  

Mix flour, chili powder, salt, and pepper.

Working one at a time, dredge chicken in flour, dip into eggs, then dredge in Panko, pressing to coat.

You can at this point put the chicken in the fridge till ready to cook or continue on to fry them.

Working in batches, add cod to the skillet and cook until evenly golden and crispy, about 4 minutes. Transfer to a paper towel lined plate.

Note: This is also how I fry fish.  You can fry the whole filet, you don't need to cut them into strips.  

This recipe does not have buttermilk because this one is so much better.  I will try to remember to edit the title and put it in the correct alphabetical order next year.