Prep the chicken: Lay the chicken breasts on a cutting board and slice them lengthways into strips about 2cm thick. You should get 4-5 strips per breast. The strips should feel even and uniform in your hand — this ensures they all cook at the same speed.

Set up your coating station: In a shallow bowl, combine the flour with half the garlic powder, onion powder, smoked paprika, salt, and pepper. In a second bowl, beat the eggs until they look pale yellow and slightly frothy on top — this tells you they are well mixed. In a third bowl, combine the panko breadcrumbs with the remaining spices and the Parmesan if using.

Coat the strips: Take a chicken strip and dredge it through the flour mixture, pressing gently so it sticks. Shake off any excess — you want a light, even coating, not a clumpy one. Dip it into the beaten egg, letting any extra drip back into the bowl, then press it firmly into the panko breadcrumbs. The strip should look completely covered with a dry, sandy texture.

Heat the oil: Pour the vegetable oil into a large frying pan or skillet to a depth of about 1cm. Heat over a medium-high flame until a pinch of breadcrumbs sizzles immediately when dropped in — this usually takes about 3 minutes. The oil should shimmer but not smoke.

Fry in batches: Carefully lay 4-5 coated strips into the hot oil, making sure they are not touching. You should hear a steady, cheerful sizzle as they hit the pan — if the sound is weak, the oil is not hot enough. Fry for 3-4 minutes on the first side until the underside turns a deep golden brown and the edges look crisp.

Flip and finish: Using tongs, flip each strip over. The cooked side should be beautifully browned and firm to the touch. Cook for another 3-4 minutes. The chicken should feel springy when pressed, and the coating will have darkened to a rich amber colour. The smell at this point is absolutely irresistible — toasty, savoury, and slightly smoky.

Drain and rest: Transfer the cooked strips to a plate lined with kitchen paper. Let them rest for 2 minutes — this step is crucial for keeping the coating crunchy. You will notice the paper absorbing any excess oil while the strips stay hot inside.