Cut the chicken breasts into lengthwise strips no thicker than ½-inch. If needed, use a meat mallet to pound the chicken breasts to the desired thickness. You should have 4-6 strips per chicken breast.

Whisk together the ingredients for the flour crumb mixture in a medium-sized bowl. In a separate bowl, beat the eggs.

Line a large baking sheet with parchment paper.

Dip one chicken strip into the flour crumb mixture and cover completely. Then dip the chicken into the egg mixture, then back into the flour crumb mixture for a second coat.

Place the coated chicken strip on the baking sheet and repeat with the rest of the chicken.

Place the baking sheet full of chicken in the fridge for half an hour.

Place the oil in a deep skillet and preheat to 365°F.

Cook the chicken strips in batches, leaving enough space for the chicken to cook without touching. Cook for about 2-3 minutes per side until golden brown. The chicken strips are ready when the internal temperature reaches 165°F.

Remove the cooked chicken strips and transfer them to a paper towel-lined plate.

Serve with your choice of sides and dipping sauce, and enjoy!