Dredging rules for crunchy fried chicken are simple but non-negotiable. That's why our expert was adamant when asked whether flour or egg comes first.

Halve and pound chicken breast. Chicken breasts can be rather large and pounding can create more surface area than your pan ...

Take boneless chicken rinse it and then cut it into bite-size square pieces. Sprinkle some salt, black pepper, and pinch of ...

Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb ... too cool and the coating will just absorb the oil. To test, add a cube of bread ...

The egg coating becomes so beautifully golden ... Repeat the process with the remaining chicken breasts. Place the flour, garlic powder and salt in a wide, shallow bowl and whisk well to combine.

While tenders are brining, prepare seasoned flour, seasoned breadcrumbs, egg wash ... palm of hand to press breading into chicken and ensure an even coating. Fry at 350 degrees for 2-3 minutes ...

Southern-style flour dredged chicken strips ... it first in the egg, then in the dredging mixture. Use one hand for wet ingredients and another for dry to avoid coating your fingers!