1 pound boneless, skinless chicken
2 cups Panko bread crumbs
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 cup flour
Slice chicken breast in half, and then cut into long, thin strips resembling a french fry.
In a shallow plate, combine bread crumbs, salt, pepper, and garlic powder.
In a shallow bowl, beat eggs until frothy.
In another shallow plate, place flour.
Dredge the chicken strips in flour, dip in egg, and then coat with bread crumbs.
In a wide, thick-bottomed pan, heat about 2 inches deep of oil to 350 F.
Gently add chicken strips one at a time. Deep-fry until golden and crisp and thermometer inserted in the chicken reads 165 F.
With a slotted spoon, remove chicken strips and set on wire rack to drain. Serve immediately with dipping sauce
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