So the trick is to leave chicken breasts in the freezer until they’re pretty hard before cutting the squares.
I then salted and peppered a couple eggs, beat them and tossed the chicken to coat.
My “breading” consists of 60% flavorless whey, and 40% a mix of onion powder, garlic powder, paprika, parmesan (the supermarket baggie kind, it has a good texture for this) and ground mustard. I just put the breading in a big plastic container, threw the chicken in and shook to coat, then used a spider to get them into frying oil (using regular vegetable oil at 330 degrees here). Watch out, they fry quickly.
These came out amazing but made a huge mess, God bless my glasstop stove.