Low Carb Southern Fried Chicken Strips

• 3 -6 cups canola oil (depends upon how much to fill your LARGE pot 1/4 full, I use my Wok)
• 3 lbs chicken tenders or 3 lbs chicken breasts, cut into strips
• 3 eggs, scrambled
• 1/4 cup 1% low-fat milk
• 1 1/2 cups soy flour, sifted
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• Variations
• 1/2 teaspoon lemon pepper (instead of Black Pepper)
• 1/2 teaspoon season salt (instead of regular salt)
• 1/4 - 1/2 teaspoon cayenne pepper, for a kick

1. Heat your oil to 350 degrees, very important to maintain this temperature, do not overcrowd!
2. Combine sifted flour and seasonings in a pie plate.
3. Scramble eggs and milk in another pie plate.
4. Dip a tender first in the soy flour mixture, shaking off excess, then into milk mixture, making sure it's coated all over, then back into soy flour mixture.
5. Make sure it's covered good!
6. Lay slowly away from you in the hot oil!
7. DO NOT OVERCROWD YOUR PAN, YOUR CHICKEN WILL BE GREASY!
8. Fry just until the coating gets good and golden brown.
9. Lay on newsprint to drain well.
10. Sometimes the chicken will brown before the chicken is cooked all the way.
11. If this happens, spread it out on a cookie sheet and put in a preheated 350 degree oven until done.
12. USUALLY this will not happen with tenders as they're thin and cook quickly.
13. Enjoy!

canola oil, chicken tenders, eggs, milk, soy flour, salt, black pepper, garlic, poultry seasoning, variations, lemon pepper, season salt, cayenne pepper

Taken from www.food.com/recipe/low-carb-southern-fried-chicken-strips-112285 (may not work)