Cut your chicken breast into tenders, pat dry and set aside

It's important to pat the tenders dry so that the seasoning sticks and there isn't too much moisture in the pan while they cook. If there is too much moisture the tenders wont get a nice crisp texture on the outside.

Place your seasoning in bowl for coating your tenders

Heat your tablespoon of oil in a saute pan over medium heat

Coat your tenders in the everything seasoning

Place your tenders in the pan in batches

Cook your tenders in the pan; flip the tenders when the edges begin to become opaque, roughly 5 minutes per side

Make sure to cook fully, the outside should achieve a slightly browned color