• Preheat the oven to 400 degrees.
• Season the flour with 1 tsp salt and 1/2 tsp pepper in one bowl and mix.
• Add egg and milk to another bowl and lightly beat.
• Place breadcrumbs in a third bowl and add 1 tsp salt, 1 tsp garlic powder and 1/2 tsp pepper and mix.
• Dredge chicken tenderloin piece first in the flour making sure to shake off any excess.
• Next dip the chicken piece in the egg mixture, allowing any extra to drip off.
• Then fully coat the chicken in the breadcrumb mixture.
• Put the coated chicken tenderloins in a single layer on a cookie sheet and put it in the refrigerator for 30 minutes. 
• Heat a few tablespoons of olive oil in a frying pan over medium. 
• Add several breaded chicken tenderloins to the pan and cook approximately 2 minutes on each side until golden brown. Don't crowd the pan. Cook the chicken in stages.
• When the chicken is browned, put it on a clean baking sheet and bake in the oven for approximately 5 minutes, until the chicken is cooked through. 
• Add a few tablespoons into a small microwave-safe bowl and heat for about 15 seconds.
• Plate the chicken, then drizzle the warm Truffle Honey over the homemade chicken tenders. 

For store-bought tenders, breasts or Dino Nuggets

• If using store-bought breaded breasts, tenders or Dino nuggets, heat per the package instructions. Then drizzle warm Truffle Honey over the top.