Ingredients
Instructions
Pat the chicken breasts dry with paper towels, then cut each breast lengthwise into 1/2-inch-thick strips.
In a shallow bowl, whisk together the all-purpose flour, a pinch of salt, a pinch of freshly ground black pepper, garlic powder, and paprika.
In a second bowl, beat the eggs until smooth.
Place the panko breadcrumbs in a third bowl.
Dredge each chicken strip in the seasoned flour, shaking off any excess.
Dip the floured strips into the beaten eggs, letting any extra drip off.
Press the egg-coated strips into the panko breadcrumbs so they adhere, then set them on a plate or baking sheet.
(Optional) Chill the coated strips in the fridge for 15 to 20 minutes to help the coating stick.
Pour vegetable oil into a large skillet to a depth of about 1 inch and heat over medium-high until it shimmers.
Fry the chicken strips in batches for 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165°F.
Transfer the cooked strips to a wire rack set over paper towels to drain any excess oil.
Serve immediately with French fries and your favorite dips such as ketchup, mayonnaise, or sweet chili sauce.
Store any leftovers in an airtight container in the fridge for up to 2 days, and reheat gently in a 350°F oven until warmed through.