Begin by slicing the chicken breasts in half horizontally, then cut them into strips approximately 1-inch wide. Use a meat mallet to pound the strips to a uniform thickness of about 1/4 inch.

Prepare three shallow dishes. In the first dish, mix together all-purpose flour with a pinch of salt and pepper. In the second dish, whisk the eggs until well beaten. Fill the third dish with your chosen bread crumbs.

Take a chicken strip and dip it into the flour mixture, shaking off the excess. Next, plunge it into the beaten eggs, then roll it in the bread crumbs. Repeat for all strips.

Heat oil in a large frying pan over medium heat. Place the coated chicken strips in the hot oil and cook for about 3-4 minutes on each side until golden brown and crispy.

Once cooked, drain the chicken strips on a plate lined with paper towels. Let them rest for a couple of minutes before serving with dipping sauces.