Pat the chicken breasts dry with paper towels. Trim any visible fat and slice each breast into 3–4 strips roughly 3/4 inch wide and 3–4 inches long so they are bite-friendly for kids.

Season flour

In a shallow bowl combine the all-purpose flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to evenly distribute.

Prepare egg wash

In a second shallow bowl whisk the egg with the milk until smooth.

Prepare breadcrumb mix

In a third shallow bowl combine the breadcrumbs with the remaining 2 1/2 teaspoons salt, 3/4 teaspoon black pepper, paprika, and garlic powder. Mix so spices are even throughout the crumbs.

Dredge the strips

One at a time, dredge each chicken strip first in the seasoned flour (shake off excess), then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture so they are evenly coated. Place finished strips on a wire rack or baking sheet. Repeat until all strips are breaded.

Rest before frying

Let the breaded strips rest on the rack for 5–10 minutes. This helps the coating adhere and prevents it from falling off in the oil.

For Frying

Heat the oil

Pour the neutral oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4–1/3 inch. Heat over medium heat until the oil reaches about 350°F (175°C) or a small breadcrumb sizzles and browns in about 20–30 seconds. If you don’t have a thermometer, test with one breaded strip — it should sizzle steadily without smoking.

Fry the strips

Carefully add 4–6 strips to the pan in a single layer without crowding. Fry for 2.5–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed so the coating browns evenly without burning.

Drain

Transfer cooked strips to a paper-towel–lined plate or a wire rack set over a baking sheet to drain excess oil. If cooking multiple batches, keep finished strips warm in a low oven (200°F / 95°C) while you finish frying remaining pieces.

Serving

Serve the chicken strips warm with small bowls of ketchup and honey mustard for dipping. Let them cool a minute or two before giving to small children. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a 375°F oven for 8–10 minutes to re-crisp.