Pan Fried Sweet Chicken

1-2 lbs boneless skinless chicken tenderloins (or breast)
1 1/2 cups all purpose flour
1/3 c powdered sugar, packed
4 tsp table salt
3 tsp onion powder
1 tsp garlic powder
2 tsp paprika
1 tsp celery salt
1/2 tsp black pepper
Coconut oil (recommended) or olive oil
Kosher salt, for seasoning after cooking (if needed)

Combine all dry ingredients in a gallon baggie and set aside. Trim chicken of all fat and slice length-wise with a sharp knife. With the palm of your hand and with fingers out of the way, hold chicken against cutting board. With your dominant hand, cut through the center of the side, slicing all the way through, making two breast filets out of one. This will ensure more even and quick cooking.

Once chicken is prepped, place into the baggie and seal completely. Shake the baggie around until all the chicken is thoroughly coated. You can even press the flour mixture into the chicken. Heat a nonstick skillet over medium heat with 1/4 cup each coconut and olive oil. Remove some chicken from the baggie and shake off all excess flour. Add 2-3 chicken breasts (or 5-6 tenderloins) to the pan at a time, making sure to not overcrowd the pan. Let cook a couple of minutes until browned. Flip over and continue cooking just until done. These should take 3-4 minutes, max. You can check doneness by holding chicken in the pan with tongs and twisting down, then outward. It will start to break apart. As soon as there is no pink in the center, remove to a platter/plate lined with paper towels or move to a wire rack. Add more oil to the pan as needed. You may have to wipe out the skillet with a paper towel if there’s too much flour that starts to burn while cooking.