Heat the shortening or oil in fryer to 350 degrees F.

Combine the beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve the salt. Whisk in 1 cup self rising flour.

Let the batter sit for 5 minutes.

Coat each piece of chicken with dry flour, and then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil. Fry for 7 to 9 minutes.

Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.

Drain fried chicken strips on paper towels and serve with honey mustard dressing.