1 cup milk
2 eggs
2 cups all purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1½ teaspoons salt
¾ teaspoon ground black pepper
1½ pounds boneless skinless chicken breast, thighs or combo, cut into 2” tenders
1-2 32 ounce bottle Pompeian Made Easy Fry Olive Oil


  1. Whisk to combine the eggs and milk together in a large bowl.
  2. In another large bowl mix together the flour, garlic powder, onion powder, paprika, salt and pepper.
  3. Fill a large dutch oven or large pot halfway with Pompeian Made Easy Fry Oil and heat over medium high to 350°F, about 20 minutes, it will bubble vigorously when a small bit of breaded chicken is added.
  4. Dredge the chicken in the flour mixture then add it to the milk and eggs, return the chicken to the flour mixture and coat well, repeat this one more time for a double breading, and reserve on a plate until all chicken is breaded before the Pompeian Made Easy Olive Oil is ready.
  5. Carefully add the chicken to the hot Pompeian Made Easy Olive Oil, making sure to not overcrowd the pot, the chicken should be fully submerged with some space to move.
  6. Cook until the chicken is golden brown and has reached an internal temperature of 165°F, about 5-6 minutes, remove with a slotted spoon or pair of tongs to a paper towel lined tray or tray with a wire rack.
  7. If the Pompeian Made Easy Olive Oil has dropped in temperature, allow it to return to temperature before adding more chicken and repeating the process until it all has been cooked.