Pound chicken to about ¼ inch thick and cut into long strips, about ½ inch wide and 4–5 inches long.
Dredge each piece in flour, then dip into the wet mix, then press into the dry mix until fully coated.
Pan-frying, heat ¼ inch of oil in a skillet over medium heat. Cook 2–3 minutes per side until golden and cooked through (165°F). Alternative methods: Air frying, lightly spray the basket with oil. Cook at 400°F for 10–12 minutes, flipping halfway through. Baking, arrange chicken on a wire rack over a sheet pan. Lightly spray with oil and bake at 425°F for 15–18 minutes, flipping halfway.
Sprinkle with flaked sea salt while hot and serve with marinara or your favorite chicken sauce.
