Panko breaded parmesan chicken strips

2 lb boneless skinless chicken breasts cut to strips

6 eggs scrambled in a bowl

1 box panko crumbs

2 cup parmesan cheese

1 salt and pepper to taste

1/4 cup rosemary

1/4 cup basil

1 tbsp ground sage

Mix parmesan, panko crumbs, and spices in a separate bowl

Dip chicken strips in egg and transfer into breading mix dipping and patting to get good coverage

Deep fry at 390°F for 5- 6 minutes for every 3-4 strips.

Transfer to a plate with paper towels to soak the grease. Add salt to taste once dry.

Serve with honey mustard and white country gravy