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In a bowl, mix together the flour, 3/4 teaspoon salt, the garlic powder, and onion powder.
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In a small shallow bowl, lightly beat the egg.
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Pour the breadcrumbs into another shallow bowl.
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Set out a clean plate. One piece at a time, dip the chicken strips into the flour mixture, then the egg, and then the breadcrumbs. Transfer to the plate. Line another clean plate with paper towels.
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In a large skillet over medium heat, warm the oil until hot but not smoking. Working in batches, panfry the chicken strips on each side until golden brown, about 3 minutes per side, adding and heating more oil between batches, if needed. Transfer to the prepared plate. Sprinkle with salt and serve with barbecue sauce.