Cup of Yum
1. Pat dry the chicken with a few paper towels and cover a large cutting board with cellophane.
2. Arrange half of the chicken on the cutting board, spacing evenly. Cover chicken with another layer of cellophane.
3. Beat the chicken with the flat side of a meat mallet. Chicken should be about 1/4" to 1/3" thick. Don't beat the chicken so much that it's falling apart.
4. Remove the top layer of cellophane (keep it for the next round) and lightly sprinkle chicken with salt and pepper.
5. Repeat with the rest of the chicken.

Egg Wash:

1. In a medium bowl, whisk together the eggs and mayonnaise.
2. Add flour, milk, Mrs. Dash seasoning and salt. Whisk everything together until well blended.

Breading:

1. In another medium bowl, mix together the bread crumbs and flour.

Assembly:

1. Using a large, heavy-bottomed skillet over medium/high heat, add canola oil to a depth of 1/4".
2. Dip both sides of the chicken in the egg wash.
3. Next, dip the chicken in bread crumbs until evenly coated. Place on a plate until ready to fry.
4. Once the oil is hot (the chicken should sizzle when you put it in), place about 4 chicken tenders in at a time (don't crowd the pan).
5. Saute about 4 minutes per side until golden brown and cooked through.
6. Place on paper towels to cool.