In a large dutch oven on the stovetop over low heat, add peanut oil. Heat to 350F. Should take approximately 15 minutes. Prepare your chicken while oil comes to temperature.
Pat dry your chicken tenders with a paper towel and discard it. In a large bowl combine eggs and heavy cream with a whisk. Dip and dredge the chicken in the egg using a pair of tongs.
In another large bowl combine the flour, breadcrumbs, salt, and pepper with a dry whisk. Transfer the chicken from the eggwash bowl to the breading bowl. Use a fork to fluff the breading onto the chicken and press down slightly.
Once the oil has come to temperature, use the tongs to carefully drop the breaded chicken (3 to 4 at a time) into the hot oil. Allow to bubble and fry for 7 minutes.
Remove from the oil using a spider strainer and place on a paper-lined plate until cool enough to enjoy.
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