Lay chicken on a cutting board and secure with your non-dominant hand. Cut the chicken in thirds widthwise until you have very thin cutlets. Cut into thin strips so they resemble French fries.

Set up a dredging station, arranging flour in one plate or shallow bowl, eggs seasoned with hickory seasoning in a second, and cornflake crumbs seasoned with salt in a third. Dredge and bread chicken.

Heat oil in a pot and fry chicken fries in batches. Drain on a cooling rack lined with paper towels.

On a large platter, arrange chicken fries. Cover in sautéed onion, pastrami, and beef fry. Drizzle with garlic mayo, spicy mayo, and barbecue sauce.