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Beat The Egg Together With The Milk In A Shallow Bowl. Combine The Walnuts, Flour, Tarragon, And Salt In A Second Shallow Bowl. Dip The Chicken Strips First Into The Egg Mixture, Then Into The Flour Mixture, Coating Evenly, And Place On A Plate. Melt The Butter With The Oil In A Large Skillet Over Medium-High Heat. Fry The Chicken In Small Batches In The Butter Mixture Until The Coating Is Browned And Crispy, About 5 Minutes. Test One To Be Sure It Is Cooked Through. Chicken Should Be No Longer Pink And Juices Run Clear. Drain On Paper Towels.
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