Instructions

• Pat the 1 lb chicken breast dry and cut into 1/2-inch-thick strips. If desired, place strips between plastic wrap and lightly pound with a meat tenderizer to even thickness.
• Sprinkle salt and pepper evenly over both sides of the chicken strips. Spread the 1 tbsp mustard evenly over both sides of the strips.
• Set up two shallow dishes: one with flour for dredging and one with the 2 eggs (beaten).
• Dredge each mustard-coated strip lightly in the flour, shaking off any excess.
• Dip the floured strip into the beaten eggs, then dredge again in the flour for an even coating. Shake off excess flour.
• Pour enough vegetable oil into a skillet to cover the bottom by about 1/8–1/4 inch and heat over medium until the oil shimmers. Place the coated chicken strips in a single layer (do not overcrowd the pan).
• Fry the strips 2–3 minutes per side, until golden brown and cooked through. Adjust heat as needed to prevent burning; cook additional batches if necessary.
• Transfer cooked strips to paper towels to drain excess oil. Serve immediately.