This recipe starts with cooked chicken breasts. They can be poached or roasted. Once cooled, remove and discard skin and bones. Cut chicken breasts into evenly sized strips.
In a shallow dish or pie plate, whisk together eggs and Italian dressing until combined. In an another dish, pour dry breadcrumbs. Using one hand, dip the chicken pieces into the egg mixture until fulled coated. Drop the chicken into the breadcrumbs and using the other dry hand, press and coat with breadcrumbs. Place chicken pieces on a tray or plate.
Pour oil into a deep skillet until it’s about an inch or so deep. Heat until it reaches 350 degrees or when the edge of a piece of chicken is dipped int it, it sizzles. Once hot, gently place chicken strips around the pan. Do not crowd. Fry for several minutes on each size, until breadcrumbs are crispy and brown, but not burned. Remove chicken, shake off excess oil, and place on a paper-towel lined plate or tray. To keep warm, place in a 200 degree oven. Repeat until all chicken pieces are fried and crispy. Serve warm. Enjoy!