Crispy Chicken Strips

Cut chicken breasts into uniform strips, approximately ½-inch thick, ensuring each strip is of similar size for even cooking.

Break eggs into a shallow bowl and beat them together with a fork until well combined and slightly frothy.

Place breadcrumbs in another shallow bowl or plate for coating the chicken strips.

Dip each chicken strip into the beaten egg, coating all sides thoroughly, then immediately transfer to the breadcrumbs and press gently so the coating adheres evenly.

Heat oil for frying in a deep skillet or frying pan over medium-high heat until it shimmers and a small piece of bread dropped into it sizzles immediately.

Carefully place the breaded chicken strips into the hot oil, working in batches to avoid overcrowding the pan.

Fry the chicken strips until golden brown and crispy on the first side, approximately 3-4 minutes, then flip and cook the other side until equally crispy and cooked through.

Transfer the fried chicken strips to a plate lined with paper towels to drain excess oil and keep them warm while finishing remaining batches.

Serve the crispy chicken strips hot, optionally with lemon wedges, mint chutney, or a dipping sauce of choice.