Crispy Chicken Strips

---

• 1 Large Chicken Breast
• 1 Cup Panko Bread Crumbs
• 1/2 Cup Oil (Preferably Vegetable, for frying)
• 2 Large Eggs
• 1/2 Cup All Purpose Flour
• 1 Tbs Thyme
• 1 Tbs Oregano
• 1 Tbs Onion Powder
• 1 Tbs Garlic Powder
• 1 Tbs Smoked Paprika
• 1 Tbs Salt
• 1 Tbs Pepper

Cutting the Chicken

• Trim any excess fat off the Chicken Breast. Fillet the chicken breast and then cut into 1/2 in thick strips lengthwise. Put aside.

Prepping the Breadcrumbs:

• In a bowl, combine the Breadcrumbs, Thyme, Oregano, Onion Powder, Garlic Powder, Smoked Paprika, Salt and Pepper and stir until well combined. 
• *You may add additional spices to your liking in this step. If I'm making spicy strips, I'll add cayenne pepper and red pepper flakes. 

• Crack the eggs and place them in their own bowl. Lightly beat them.

• Pour the flour into its own bowl.

Prepping the Chicken:

• Roll the chicken strips in the flour and ensure all sides are coated evenly. Then place the coated chicken strips into the eggs. Make sure the eggs reach all sides of the chicken strips. Lastly, place the chicken strips into the breadcrumb mixture and coat all sides. Place aside and repeat process until all the chicken strips are coated.

Frying the Strips:

• In a frying pan, bring oil to medium temperature. Place the chicken strips in the oil one at a time, making sure not to overcrowd the frying pan. Fry on one side for 3 minutes, then turn and fry the other side for an additional 2 and a half minutes (Or until chicken reaches and internal temperature of 165f.) Repeat frying process until all chicken is fried. 

• Serve and enjoy!

Here is my favorite part! This is where you get to decide what dip to use!