- Cut chicken breast into 2-inch strips
- In 3 shallow bowls separate out: eggs— beat egg white & yolk together; flour & corn starch; Panko
- Season flour & corn starch mixture with 1 teaspoon of salt, pepper, garlic powder & paprika
- Season the Panko bowl with 1 teaspoon of salt, pepper, garlic powder & paprika
- Season eggs with 1 teaspoon of salt and pepper
- Double coat each individual chicken strip in the following order: flour, egg, Panko, egg, Panko
- Once all chicken is coated, pour the canola oil into a large pot or Dutch Oven. Oil should be deep enough to fully cover the chicken.
- Once canola oil is hot (around 375°F or use the chopstick test— if a chopstick bubbles when placed in oil it is ready to fry), place coated chicken strips into the oil and ensure they’re fully submerged.
- Cook chicken in batches to ensure you don’t overcrowd the pot. Chicken strips take around 5 minutes to cook, ensure internal temperature in the thickest part of the strip is at least 165°F.
- Once golden and crispy, remove and place on a wire rack to let excess oil drip off.
- Place chicken in a large mixing bowl and cover with teriyaki
- Shake until fully coated and glossy, then plate and serve with ranch or your dipping sauce of choice!