1pound(455g) boneless skinless chicken breast or thighs, cut into thin or flat strips
2cups(480ml) panko bread crumbs
salt, to taste
black pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
vegetable oil for frying
Cut chicken breast into strips. Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook. Season chicken strips salt, pepper, garlic powder and paprika. Set aside.
In medium bowl, combine panko bread crumbs. In another medium bowl, beat the eggs until smooth. Dredge chicken cutlets strips in egg, then panko bread crumbs. Press chicken cutlet into the bowl of panko bread crumbs so that they completely coat the chicken cutlet. Repeat this process for all chicken pieces.
In large frying pan, fill pan about 1/4 " high and heat oil temperature to about 375°F. Do not let oil get too or else the chicken strips will burn on outside and still be raw on inside.
Fry the chicken until golden brown on both sides and until the chicken is fully cooked in the center.
Serve warm with your favorite dip: ketchup, mustard, bbq sauce or ranch dressing.