Ingredients:

• 3-4 chicken breasts, cut into strips
• 1.5 cups flour
• Salt and pepper to taste
• 2 tbsp paprika
• 1 tsp garlic powder
• A dash cayenne pepper (more or less to taste) 
• 1 egg, beaten
• 1 cup milk
• 4 cups vegetable oil
• ⅓ an 8 oz bottle Elda’s Kitchen Honey Ginger and Soy Sauce
• ⅓ an 8 oz bottle Elda’s Kitchen Garlic & Herb Sauce
• ⅓ an 8 oz bottle Elda’s Kitchen Original Steakhouse Sauce
• 1 tbsp Parmesan for garnish
• Celery sticks for garnish
• Abby’s Kitchen Ranch Dressing
  

Directions:

In a medium bowl, mix flour and seasonings. In another medium bowl, combine milk and beaten egg. Soak chicken strips in the egg and milk mixture, then remove each strip one by one, allowing excess liquid to drip off before dropping into the flour mixture. Roll until coated, then set on a plate. 

In a wok or deep fryer, heat oil on high, and then cook the chicken in 2-3 batches (about 5-7 mins per batch). Chicken strips should be golden brown and reach internal temperature of 165º Fahrenheit.

Distribute chicken into three different bowls, pouring a different sauce into each, mixing with a spoon until well-coated. Sprinkle Parmesan over the bowl of Garlic & Herb chicken. 

Fill a small bowl with Abby’s Kitchen Ranch Dressing and serve with the boneless wings for dipping.