Slice the chicken breast tenderloin into about 1 inch pieces.
Whisk egg in a bowl.
Combine all dry ingredients together in a bowl.
Begin coating the chicken pieces with the egg. Drip off any excess egg and then dredge in the flour mixture piece by piece. If you have extra flour mixture, sprinkle over coated chicken to ensure everything is well coated.
Heat oil in pan over medium heat.
Add as many pieces of chicken in the heated pan as will fit. Allow to cook until the chicken begins to brown. Flip the chicken as it browns. This will take about 5 minutes per side. Add more oil to the pan if needed.
Once cooked, remove the chicken from the pan and serve.
The calorie calculations are done using 100% of flour mixture, which generally is not the case so actually calories will likely be lower.