vegetable oil (enough to barely cover pan, adding as necessary)
boneless skinless chicken breasts (I defrosted 4 large ones for my family, and there was more than enough)
corn starch or flour
2 beaten eggs (optional: add a few drops of food coloring)
Italian bread crumbs
Heat thin layer of oil in large skillet over medium heat. Pound chicken until uniformly thin. Cut into nugget-sized pieces. Dip in corn starch or flour, then dip in egg, then coat with bread crumbs. Fry in batches, turning over when golden brown. They will cook quickly if you have pounded them thin enough. Drain on paper towels. Serve with dipping options: BBQ sauce, ketchup, honey mustard, and hot sauce (my family's favorite). These are a huge hit with adults and kids alike.