Cut off any fat on your chicken breast tenders (leaving fat on the chicken may cause it to go rancid and to spoil earlier). Cut chicken into 1/4 to 1/8 an inch thick slices.
In a gallon-sized ziplock bag combine soy sauce, lemon juice, garlic powder, and black pepper. Add chicken and shake the bag so that the marinade covers the chicken.
Put the ziplock bag into the refrigerator for 20 minutes.
Place the meat strips onto paraflexx non-stick sheets. These sheets will line your dehydrator tray and make it easier to take the jerky off. Put the chicken and non-stick sheets onto your dehydrator trays.
Dry at 155 for 7 hours or until completely dry (the length of the drying time depends on the thickness of the strips).
This recipe is taken from the Emergency Essentials website.