Place the stale bread in a blender & pulse until coarse crumbs form.
Stir together bread crumbs, Parmesan cheese, flour, salt & pepper in a shallow dish.
Mix mayonnaise, mustard & hot sauce together.
Heat 3 tbsp oil in a skillet over medium-high heat.
Brush mayonnaise mixture over both sides of each chicken strip.
Press into bread crumb mixture to coat, shaking off excess.
Pan-fry in oil, adding more oil if necessary, until chicken strips are cooked through. Drain on paper towels.
- ½ kg Boneless Chicken Breasts (cut into strips)
- 2 Slices of Stale Bread
- ½ Cup Grated Parmesan Cheese
- ¼ Cup All-Purpose Flour
- ½ tsp Salt
- ½ Cup Mayonnaise
- 2 tbsp Dijon Mustard
- 5-6 Dashes Hot Sauce
- 3-6 tbsp Ccanola Oil
- Black pepper (to taste)