First, pour vegetable oil into a deep, heavy-bottomed pot (a Dutch oven) and turn on to medium-high heat. (I would put enough oil to be at least 3 inches deep.)

Second, take the chicken breasts, cut them into strips, and place them into a medium-sized mixing bowl. I usually get about four strips out of each breast. Of course, this will depend on the size of your chicken breasts.

Third, crack the eggs straight into your mixing bowl with the strips of chicken.

Next, place the onion powder, garlic powder, and Tony's into the mixing bowl with the eggs and chicken and give a good mix until all of the chicken pieces are coated in the egg mixture and seasonings. I like to mix with clean hands that way I can make sure every piece of chicken is coated on all sides.

Then, pour your self-rising flour into a separate mixing bowl for dipping.

Once the temperature of the oil has reached 350 degrees (or sizzles when you sprinkle flour into it), it's time to start dipping your chicken strips into the flour mixture. Make sure to shake off any excess flour and don't overcrowd your pot. Also, DO NOT pre-dip your chicken strips. You only want to dip them in flour when they are going straight into the hot oil. If you go ahead and dip them all, the flour will become soggy and sticky and not give you the crust that you are looking for. So, you will dip and fry in batches.

While your chicken strips are frying, take some paper towels and lay them across a plate or cutting board to prepare a place to put the fried chicken strips when you take them out of the oil. The paper towels will absorb the extra grease. (I prefer to use my cutting board because there's no need to wash it when I'm done, and the oil can seep into the wood.) You could also use a wire rack if you prefer.

Cook the chicken strips until they are golden brown and crispy.

Set them on the paper towel-lined plate or cutting board to cool.

While the chicken strips are cooling, get your sandwich ingredients ready: tomato slices, romaine lettuce, and dill pickle chips and prepare the Raising Cane's sauce.

In a small bowl, combine the mayonnaise, ketchup, Cavender's, onion powder, garlic powder, pepper juice, and Worcestershire sauce and mix well.

Next, toast your hamburger buns. I toast my hamburger buns for this recipe because otherwise, the bread is going to get soggy with the sauce on it and you don't want that.

Spoon enough sauce on each half of the toasted hamburger bun to coat.

Then, place romaine lettuce on the bottom bun and the pickles on the top bun. (If you find that your pickles are so wet that they are going to make your sandwich soggy, you can place them on paper towels ahead of time to absorb the extra liquid. This will make a huge difference in your sandwich.)

Next, place your tomato slice on top of the lettuce.

Then, take another small spoonful of the sauce and spread it on top of the tomato slice.

Now, it's time to place the chicken strips onto the sandwich. I don't like my chicken strips sticking out too far, so I break them in half and layer them on top of the tomato. This recipe should make 8 sandwiches, but you can pile as much fried chicken on the sandwich as you would like.

Finally, place the top bun on the sandwich, give it a little press with your hand to make it come together, and enjoy!