Combine 2 cups chicken breading and 2 cups water and mix well to create a “slurry” or batter.
Toss chicken tenders in the batter and allow to sit for at least half an hour before the next step.
Place remaining 2 cups of chicken breading in a container. Remove tenders from batter or “slurry” and gently dredge in the dry breading one at a time until all tenders are breaded.
Place fryer baskets in the oil and gently place each breaded tender in the grease and set a timer for 7 minutes.
Check tenders to ensure internal temperature of 165 F. is reached and allow to drain on a wire rack or on paper towels to absorb as much excess grease as possible.