2) Slice the chicken into 1cm strips. Don't forget to remove the cartilage from the centre of the breast. Cover each strip evenly in flour, then submerge in the eggs, to coat well. Let excess egg drip off, and then coat with the breadcrumb mixture.
3) Fry the strips in hot oil until golden brown. Remove from the fryer, drain on kitchen paper and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.