Preparing the Chicken

Trim and cut the chicken: Start by trimming any excess fat from the chicken breasts. Place them on a cutting board and slice them into even strips, approximately 1 inch wide and 4-5 inches long. Try to keep them uniform in size to ensure even cooking.

Pat dry: Using paper towels, thoroughly pat the chicken strips dry. This is a crucial step that many people skip, but removing excess moisture helps the coating adhere better and results in crispier chicken.

Season the chicken: Lightly season the raw chicken strips with a pinch of salt and pepper before beginning the coating process. This ensures the meat itself has flavor, not just the exterior.

Creating the Coating

Set up your dredging station: Arrange three shallow dishes in a row. In the first dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well to distribute the seasonings evenly.

Prepare the egg wash: In the second dish, whisk together the eggs and milk until well combined.

Ready the breadcrumbs: Pour the panko breadcrumbs into the third dish. You can add an extra sprinkle of paprika or garlic powder to the breadcrumbs for additional flavor if desired.

Coating Process

First dredge: Take a chicken strip and coat it completely in the seasoned flour mixture. Shake off any excess.

Egg wash: Dip the floured chicken strip into the egg mixture, ensuring it's fully coated.

Second dredge: Transfer the chicken to the panko breadcrumbs and press firmly to adhere the breadcrumbs to all sides. For extra crispiness, you can repeat the egg and breadcrumb steps for a double coating.

Rest the coated strips: Place the coated chicken strips on a wire rack or plate and let them rest for at least 10 minutes. This resting period helps the coating adhere better and results in a crunchier finished product.

Frying the Chicken Strips

Heat the oil: In a large skillet or heavy-bottomed pan, add enough oil to reach about ½ inch depth. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). If you don't have a thermometer, you can test by sprinkling a few breadcrumbs into the oil – if they sizzle immediately, the oil is ready.

Fry in batches: Carefully place a few chicken strips into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy rather than crispy chicken.

Cook thoroughly: Fry for about 3-4 minutes per side, until the coating is golden brown and the internal temperature reaches 165°F (74°C). The cooking time may vary depending on the thickness of your chicken strips.

Drain excess oil: Once cooked, transfer the crispy chicken strips to a paper towel-lined plate to absorb excess oil.

Keep warm: If cooking in multiple batches, you can keep the finished strips warm in an oven set to 200°F (95°C) while you complete the rest.

Preparing the Secret Sauce

Mix the sauce ingredients: In a small bowl, combine the mayonnaise, ketchup, honey, Dijon mustard, minced garlic, smoked paprika, cayenne pepper (if using), salt, pepper, and lemon juice.

Whisk thoroughly: Whisk all ingredients until perfectly smooth and well combined.

Adjust to taste: Taste the sauce and adjust seasonings if necessary. For a spicier sauce, add more cayenne; for a sweeter version, add a touch more honey.

Chill before serving: For the best flavor, refrigerate the sauce for at least 15 minutes before serving with your crispy chicken strips.