Hello everyone, I operate a small Bar & Grill. Until recently we have purchased precooked frozen chicken tenders that you just drop strait in the fryer. We are wanting to expand to hand breaded made to order chicken tenders. After many attempts, the problem is getting the breading to stick to the chicken. It seems the chicken shrinks inside the breading causing it to fall off. We have tried using only seasoned flour. We have tried flour dredge, buttermilk then flour again. I would like to avoid egg because we don't use egg for anything else on our menu and our vendors only carries eggs in large quantities. We are limited on space. Any input would be greatly appreciated.