Easy Fried Chicken

Lots of Chicken Tenders or cut up boneless skinless chicken
Storehouse potato flakes
a couple of eggs, depending on how much you want to make
a good frying pan
oil, and/or fresh bacon grease

Heat up oil in the pan, on medium high. Set up a cookie sheet with paper towels on one counter. On another counter, next to the pan, line up bowls with potato flakes and eggs. Beat the eggs. I used four eggs when I did a whole huge bag of chicken, just to give you an idea. Cover each piece of chicken in the eggs, then coat in potato flakes. Put into the hot oil. Fry for a few minutes- you'll know to flip it when the edges of the top of the piece are turning golden. Flip it. Fry it for about 2 more minutes, depending on how big the piece of chicken is. Remove from pan to cookie sheet. You probably want to use different tongs (you're welcome) to flip and to remove just to keep from cross contamination.

Especially if you use bacon grease, you probably won't need a lot of seasoning for these. Really, they would be best with honey mustard sauce, but they're pretty good on their own.