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In a shallow bowl, combine the crushed saltines, garlic salt, dried basil, paprika and pepper.
In another shallow bowl, beat the egg and milk until combined.
Dip each piece of chicken into the egg mixture, then dip into the cracker mixture, making sure to coat both sides with breading.
In an electric skillet or deep-fat fryer, heat oil to 375°F. Fry chicken, a few strips at a time, for two to three minutes on each side, or until golden brown.
Drain the chicken strips on paper towels, keeping them warm, while you repeat Step 2 with the remaining chicken strips. Serve hot for the crispiest coating.