Pulse panko crumbs, all seasonings, and 1 tsp kosher salt for 30-45 seconds in food processor to breakdown panko crumbs into smaller pieces. Set aside in a shallow dish.
Whisk flour and 1 tsp kosher salt together in another shallow dish.
Lightly beat eggs and water in another shallow dish.
Slice chicken breast into small ½ inch wide strips. If strips are thick enough, cut in half to produce a smaller strip.
Pour oil into deep pan for frying and heat to 350°F.
Place chicken strip in flour bowl to give a light coat, then place in egg wash. Cover with egg wash and move to panko crumbs. Cover strip with panko crumbs and move back to egg wash for a 2nd coat, followed by another coat of panko crumbs.
Lay breaded strips in oil to fry for 1½ minutes then flip. Once chicken is golden brown after 1 minute, remove from oil to a paper towel lined cookie sheet to drain.
Dip your chicken fries in your dipping sauce of choice. Enjoy!
