1 1/4 to 1 1/2 pounds uncooked chicken breast tenders
1 cup plain crispy panko bread crumbs
Crisco® Pure Vegetable Oil, or your favorite variety of Crisco Oil for frying
COMBINE flour, seasoned salt, pepper and cayenne pepper in large resealable plastic bag or shallow bowl.
WHISK eggs in separate shallow bowl until blended. Rinse chicken tenders; pat dry with paper towels. Add chicken tenders to flour mixture, 2 to 3 at a time, shaking bag to coat completely. After all chicken is coated, add bread crumbs to remaining flour mixture; mix well. Dip chicken pieces in beaten egg, then into bread crumb mixture to coat. Let stand on wire rack 10 minutes to set coating.
HEAT 1/4-inch deep oil to 350°F in 12-inch skillet over medium-high heat. Add chicken and cook, uncovered, 2 minutes. Turn chicken and cook an additional 2 minutes or until deep golden brown and internal temperature reads 170°F. Drain on wire rack.