Slice chicken breasts in half lengthwise and then cut into chunks, approximately 1 ½ x 1 ½ x ½ inch. Try to keep the pieces a similar size to ensure even cooking times.
In a small bowl, whisk together egg, milk and honey.
In a second small bowl, combine breadcrumbs, seasoned salt, pepper, garlic powder, italian seasoning, and parsley.
Dip each chicken piece in the egg mixture and then the breadcrumb mixture. Place the breaded chicken on a plate until all are finished.
Pour oil into a large skillet to a depth of 1 inch. Heat oil at medium high. When oil is hot, cook chicken in small batches for three minutes. Do not crowd the pan. Flip chicken over and cook for an additional two minutes, checking that chicken is no longer pink inside.
Remove chicken with tongs and place on a plate, lined with paper towel, to drain. Serve immediately with your favourite dipping sauce.
I cooked the chicken in three batches.
I used canola oil.
Cooking time will vary depending on the size of the chicken pieces.
I tried baking some of these, but the fried ones were preferred by everyone in my family!