Homemade Pan Fried Chicken Fingers

Mix the All-Purpose Flour (2 1/2 cups), Seasoned Salt (1 1/2 Tbsp), Ground White Pepper (1 Tbsp), and Simply Organic Garlic Powder (1 tsp) together in a shallow dish. Mix the Eggland's Best Classic Eggs (6), Buttermilk (1/3 cup) and Salt (1 tsp) together in a separate shallow dish.

Add the Canola Oil (as needed) to a large cast iron skillet. Slowly heat to 360-370 degrees F (182-188 degrees C).

Prep the Chicken Tenders (1 lb) by first dipping each one into the flour mixture first, and then dipping it into the egg mixture. Repeat this step once more and end with the flour mixture. Press the chicken into the flour firmly on the last dip to make sure the batter compresses against the chicken.

Fry the chicken in the preheated oil 3-4 minutes on each side. The time will vary depending on the size of the chicken tenders. To insure proper food safety, make sure the internal temperature registers 165 degrees F (73 degrees C) before consuming.

Drain on a cooling rack, and sprinkle with salt immediately.