OK, I just use boneless chicken breasts cut lengthwise about 1.5 inches, dip into beaten eggs and then into 4C seasoned breadcrumbs then pan fried in olive oil (blended not cold pressed).drain on paper towels..I make my own honey mustard.. the kids dip them into various sauces..even marinara spaghetti sauce... I always make extra to make them Parmigiana a couple of days later.. The market also has the raw chicken tenders on sale every once in awhile..when I buy them I have to pull the tendon out..I don't like the looks of them in the meat...