2 boneless skinless chicken breasts
1 cup milk
1 tsp lemon juice
1 tsp sugar
1 TBSP cornstarch
1 TBSP Frank’s Red Hot Sauce
1/4 tsp pepper

Coating:

1/2 cup Panko breadcrumbs
1/2 cup regular breadcrumbs (or Italian)
1/2 cup flour
1 TBSP onion powder
1 tsp salt or garlic salt
1/2 tsp pepper
2 cups shortening or oil, for frying (omit if baking)
To cut chicken into strips: This is one of the tips behind better chicken strips! To get a more tender strip, you need to cut against the grain of the chicken. Don’t just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you’d like, just cut against the grain! Place chicken in a ziplock bag and set aside.

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