Add the vegetable oil to a deep skillet and preheat to 350 degrees F.
For the bread crumbs:
Combine the bread crumbs, garlic powder, onion powder, black pepper, white pepper, cayenne pepper and thyme in a large bowl. Set aside.
Slice the chicken into 1/2-inch strips. Don't forget to remove the cartilage from center of breast. Place the flour and eggs into separate bowls. Cover each strip evenly in flour, then submerge strips in the eggs, to coat well. Let excess egg drip off, and then coat with the bread crumb mixture. Fry strips in hot oil until golden brown. Remove from fryer, drain on paper towels and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of John Pellegrino, owner of Super Duper Weenie in Fairfield, CT.