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.
Refrigerating the tenders after they have been breaded helps to get the coating to stick when frying. If you can't find truffle honey or don't want to spend the money, this will still be super tasty with regular honey. Add a little melted butter if you want to make it more like a pan sauce.