Light And Crispy Chicken Strips

• 2 eggs
• 1 dash hot sauce (optional)
• 2 cups panko (Japanese-style bread crumbs)
• 1 cup whole wheat flour
• 2 teaspoons salt
• 2 teaspoons paprika
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme, or more to taste
• 2 teaspoons dried basil
• 1/2 teaspoon garlic powder
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips
• canola oil for frying

1. Beat eggs lightly in a bowl; add hot sauce. Place panko and flour in 2 separate bowls.
2. Mix salt, paprika, pepper, thyme, dried basil, and garlic powder into panko.
3. Coat chicken strips in flour. Dip into beaten eggs, and then into panko.
4. Heat about 2 inches of oil in a large skillet over medium heat. Fry chicken strips in batches, until golden brown and until no longer pink in the center and the juices run clear, about 3 minutes per side.

eggs, hot sauce, bread, whole wheat flour, salt, paprika, ground black pepper, thyme, basil, garlic, skinless, canola oil

Taken from www.allrecipes.com/recipe/259103/light-and-crispy-chicken-strips/ (may not work)