By: Elaine the Secret Chef
Use the packaged chicken breasts, rinse them off well and cut them in approximately 3/4 inch strips.
Place them in a bowl and crack a few eggs and mix them in.
Use 5 eggs per package of breasts and mix the eggs in so they coat the strips.
Prepare a frying pan with some canola oil heating it up so it sizzles when a drop of water is dripped into the pan.
(I like an electric frying pan or griddle set to 350 degrees)
Use the Italian bread crumbs, and if you like, some of the French fried onions crumbled in and coat the egg soaked chicken strips with the crumbs.
Fry them until crispy and brown and occasionally you can cut one open to check for doneness which can also be determined by the strip becoming more firm to the touch of a fork.
Try to cook in batches to avoid the raw chicken coming in contact with the cooked.
Wipe the pan out between batches to avoid burned pits of bread crumb contaminating the next batch.
Use 2 forks one for placing the raw chicken in the pan and one for taking the cooked chicken out.