Sort your plates in order flour, egg and breadcrumbs and an empty plate to put your chicken on once it is breaded.

Start by using one hand to put the chicken in to the flour, cover all sides with flour. Then put it in the egg, without touching the egg with the same hand.

Use your opposite hand to take the chicken out of the egg, once it is covered and place it in the bread crumbs, without letting your eggy hand touch the breadcrumbs.

Use your first hand to cover the chicken in the breadcrumbs and finally put the now breaded chicken strip on to the empty plate.

Continue the procedure with the rest of the chicken, using one hand for the dry ingredients and one for the egg. This way you do not have to keep washing your hands in between the chicken strips.

Once all chicken strips are breaded, heat oil in a frying pan and add the chicken strips to the pan.

Let chicken strips fry on one side until golden, before turning them over. About five minutes on each side, but the time depends on the thickness of your chicken strips and the heat of your oil.