1 pound skinless, boneless chicken breasts (About 3)
24 Ritz crackers (Crushed in a baggie with a rolling pin)
1/4 cup cornmeal
1/8 cup flour
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon tarragon
Salt and pepper to taste
2 eggs, beaten
1/4 cup milk
Cut each chicken breast into 6 strips. Combine crackers, cornmeal, flour and seasonings in a large bowl. Beat egg and milk is separate bowl. Dip each breast strip into egg mixture and then into crumbs. Coat well on all sides. Place each breaded strip on small baking sheet. Place baking sheet in the freezer for about 15 minutes. Pour canola oil to a depth of about 1 to 2 inches in a large frying pan. Heat oil. Cook the chicken strips in batches until golden brown on all sides. Drain and paper towels. Serve with your favorite dipping sauce.