Cut the chicken into 3cm square pieces. Put the flour onto a plate.
On a separate plate mix the panko crumbs and Gregg’s Lemon Pepper Seasoning.
Dip the chicken pieces into the flour then into the beaten egg and then coat in the seasoned panko crumbs.
Place on a baking paper lined tray and refrigerate while heating the oil.
Pour oil into a deep pan to a depth of 1cm. Heat the oil. Drop a few of the panko crumbs into the oil and if they sizzle and rise to the surface the oil is ready. Add the chicken in batches. Cook for approximately 6-7 minutes, turning regularly until golden and chicken cooked.
Keep warm in the oven while cooking the remaining chicken. Serve with HEINZ [SERIOUSLY] GOOD™ Garlic Aioli or HEINZ [SERIOUSLY] GOOD™ Aioli with Olive Oil.