Slice the boneless chicken into strips and store in a resealable bag or container.

Stores in the fridge for up to 3 days

Combine the breadcrumbs and parmesan cheese in a small resealable bag or container.

Stores in the fridge for up to 2 weeks.

Preheat the oven to 400*F.

Spray a baking rack with cooking oil, or wipe with oil, and lay it on a large sheet pan.

Mix the egg and mustard together in a large bowl.

Transfer the flour to a large bowl.

Place the breadrcumbs and parmesan mixture in a large bowl.

Dredge the chicken in flour, then the egg/mustard mix, then the parmesan/panko mix.

Lay the chicken strips on the baking rack as they are coated, leaving an inch or so between each piece.

Bake for 8-12 minutes, until the chicken is cooked through and the coating has started to crisp.

Heat 1 cup peanut oil in a large saute pan over medium heat until shimmering.

While the oil is heating, dredge the strips according to the “oven baked” instructions in Steps 3-6.

As the strips are coated, place them in the hot oil and cook, turning occasionally, until all sides are browed and the chicken is cooked through.

Drain the strips on a paper-towel lined plate until cool enough to handle.

Preheat the oven to 400*F.

Spray a baking rack with cooking oil, or wipe with oil, and lay it on a large sheet pan.

Mix the egg and mustard together in a large bowl.

Transfer the flour to a large bowl.

Combine the breadrcumbs and parmesan mixture in a large bowl and mix well.

Dredge the chicken in flour, then the egg/mustard mix, then the parmesan/panko mix.

Lay the chicken strips on the baking rack as they are coated, leaving an inch or so between each piece.

Bake for 8-12 minutes, until the chicken is cooked through and the coating has started to crisp.

Heat 1 cup peanut oil in a large saute pan over medium heat until shimmering.

While the oil is heating, dredge the strips according to the “oven baked” instructions in Steps 3-6.

As the strips are coated, place them in the hot oil and cook, turning occasionally, until all sides are browed and the chicken is cooked through.

Drain the strips on a paper-towel lined plate until cool enough to handle.