1 1⁄4cups 4C breadcrumbs (Italian or plain)
1teaspoon McCormick garlic powder
1tablespoon lemon zest, finely grated (increase if desired)
3⁄4teaspoon kosher salt
fresh ground black pepper (fresh makes a difference)
1cup all-purpose flour, for dredging (approximate)
2large eggs, beaten
4(4 -6 ounce) boneless skinless chicken breasts, cut into strips (or fingers or tenders)
1⁄2cup oil, for shallow frying
Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.