Cut your thinned chicken breast into strips, place in bowl, and dredge in flour.

In a separate bowl, whisk the eggs.

In a separate bowl, add the three crumbs and spices.

Add the dredged chicken strips in the bowl with whisked eggs.

And finally, lay the strips in the bread crumbs mixture, turn it over and press it into the breading to evenly coat. Lay on a piece of wax paper.

Heat a quarter inch of oil in a large frying pan over medium heat until hot and shimmering. Lay chicken strips in the pan. Cook the chicken for about two minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about two to three minutes more. Don’t overcrowd your pan.

Repeat with the remaining chicken strips. Transfer chicken to a paper towel-lined plate to drain before serving.