Prepare your workspace by gathering ingredients and tools: bowls for dredging, plates for resting the coated chicken, and a frying pan.
Cut chicken breasts into strips about 1 inch wide and season with salt and pepper.
Set up dredging stations: mix flour and garlic powder in one bowl, beat eggs in another, and place panko breadcrumbs in a third bowl.
Dredge chicken strips first in the flour mixture, then in eggs, and finally coat thoroughly with panko breadcrumbs.
Heat oil in a skillet over medium-high heat until hot but not smoking (about 350°F).
Fry chicken strips in batches until golden brown on both sides (4-5 minutes per side). Drain on paper towels before serving.
