Pat dry the chicken breast. Slice the chicken lengthwise into 4 or 5 evenly cut strips. Lightly dust the chicken strips in the flour, shaking off the excess.
In a separate bowl, beat the eggs until fully scrambled. Coat the chicken with the egg mixture. Combine the breadcrumbs in a bowl with the cayenne if using, black pepper, garlic and onion powders, salt and thyme. Coat the chicken strips thoroughly with the seasoned breadcrumbs.
Bring the temperature of a pot with the oil to 350 degrees F.
Fry the chicken strips until lightly golden brown and crispy. Drain on a wire rack or paper towels.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Super Duper Weenie, Fairfield, CT
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