2 boneless, skinless chicken breasts     or

375 g. chicken filets

1/4 cup plain flour

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon cayenne powder optional

3/4 cup breadcrumbs (panko works well)

1 beaten egg (or 2 egg-whites )

hot sauce to taste optional

Make your assembly line:  Combine the flour, garlic powder, salt and cayenne on a plate or flat bowl.  Beat the egg well, until it is no longer streaky, and pour into a dish.  Place that dish to the right of the flour mixture.   In another dish - again, a plate, or flat bowl works best, put the breadcrumbs.  If using panko, add a little pinch of salt, and crush-up the crumbs a little with your fingers if they are quite large.  Place this to the right of the beaten egg, and put your prepared pan to the right of the breadcrumbs.

If you are using filets, they are already the right size.  If you are using whole chicken breasts, separate the filet first, and then slice the chicken lengthwise into long strips.  Sprinkle the chicken strips with hot sauce if you want 'em spicy. 

Lift a strip of raw chicken up, and dredge it through the flour.  Make sure all of the chicken is coated in flour, and shake it to allow any excess to fall back into the bowl.  Next, dip the floured chicken into the beaten egg, lift out - allow it to drip for a moment, and place it in the bowl of breadcrumbs.  Roll or pat the strip with breadcrumbs until it is well coated, then place on the prepared cookie sheet.  Repeat until all the chicken is on the cookie sheet.  Spritz lightly with canola oil, and place in a hot oven for 8 minutes.  Use tongs to turn the pieces over, and bake for another 5 - 8 minutes, depending on the size of the pieces (cut one open if you're not sure).