1 1/2 lb (675 g) skinless and boneless chicken breasts, cut into 1/4-inch (1/2-cm) thick strips
1 cup (250 ml) buttermilk (see note)
1/2 cup (125 ml) unbleached all-purpose flour
1 tablespoon (15 ml) chili powder
1/2 teaspoon (2.5 ml) garlic powder
3 eggs, lightly beaten
2 1/2 cups (625 ml) panko breadcrumbs
3 tablespoons (45 ml) olive or canola oil
Salt and pepper
In a bowl, combine the chicken with the buttermilk. Refrigerate for 4 hours or overnight.
In a shallow bowl, combine the flour, chili powder, and garlic powder. Season with salt and pepper.
Place the eggs in a second bowl and the breadcrumbs in a third bowl.
Drain the chicken strips and dredge in the flour mixture. Dip in the eggs and shake to remove any excess. Press in the panko to coat thoroughly.
Freeze the chicken strips on a baking sheet lined with parchment paper. Cover with plastic wrap and freeze for about 4 hours or until the strips are frozen. Place the strips in sealable freezer plastic bags.
In a non-stick skillet, brown the frozen chicken strips in the oil for about 3 minutes on each side over medium heat. Finish cooking in the middle of a 180 °C (350 °F) preheated oven for about 5 minutes or until the chicken is cooked. Serve with a dipping sauce (see recipe).