Slice backstrap or tenderloin thin, I usually pound it with a meat hammer, dredge in flour and fry.
Must be served with homemade biscuits and white gravy.
You're wasting the best cuts chicken frying them. Get you a multi bladed meat tenderizer and use it on chunk of leg roast. It will taste indentical to the fries back strap, be just as tender, and you can cook back strap and tenderloin like they deserve to be cooked.
I'll take a back strap, butterfly it out, stuff it with spinach, roasted red peppers, and Parmesan cheese, roll it up, and roast or grill it. Tenderloins I just season, wrap in bacon, and cook in the oven til the bacon is cooked.