Clean the tenderloins by peeling away the thin connective tissue over the tenderloin and removing the tough tendon that runs through the center. Use a knife to separate the white meat from the tendon.

Season tenderloins with kosher salt and black pepper.

Add about ½ cup of all-purpose flour to a shallow bowl and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Set aside.

In a shallow bowl, whisk together an egg plus 1 Tablespoon of water to make an egg-wash. Set aside.

Add 1 cup of Panko bread crumbs in another shallow bowl and set aside.

Create a dredging station by placing side by side the seasoned flour, egg wash, Panko bread crumbs plus an extra plate at the end for the dredged tenderloins.

Use one hand to dredge the chicken tenderloin in the seasoned flour, shaking off any excess flour; then dredge in the egg wash, allowing any excess egg-wash to run off.

Place tenderloin in the bowl with the panko bread crumbs and coat one side with a little country mustard (optional) before completely coating in Panko bread crumbs. Transfer tenderloin to the clean dish. Repeat this step with the other tenderloins until they have all been dredged in the three coatings.

Add enough canola oil to a skillet as to cover 1/4 inch of the pan's surface in oil. You want enough oil to come up half way up the tender. Bring to temperature over medium-high heat. When the oil is hot place a few tenderloins at a time using tongs. Always release the tenderloin away from you in case it splatters.

Note: Place a few at a time as not to drop the temperature of the oil. If the oil cools down too much, the bread crumbs will just absorb the oil and become soggy.

Pan fry the tenderloins in batches for 4 minutes on each side until crispy and golden and the internal temperature reaches 165°F. Remember to use tongs to flip and remove them from the skillet.

Note: If the internal temperature is greater than 165°F, your chicken may be tough.

When done, place on a paper bag to drain any excess oil. You can drain on a wire rack over a baking sheet if you don't have paper bags.

Transfer to serving dish and garnish as you wish.