In small fry pan, heat 1 Tbsp of canola oil over medium-high heat.
Add panko crumbs and stir to coat evenly. Continue to stir until crumbs are an even golden brown. Remove from heat, mix in in salt and cool.
Slice chicken breasts into even sized strips, about 4-5 strips per chicken breast.
Season strips generously with seasoning.
Set up breading station - flour, egg, bread crumbs. Using all three stations in this order will ensure a coating that will stick to the chicken.
Dredge strips in flour to coat and shake off excess. Dip in egg and slide along side of bowl to remove excess. Coat with panko crumbs and pat down.
Place on lightly greased baking sheet.
Bake at 400° F (205° C) for 7 minutes, flip strips and bake for another 7 minutes or until meat thermometer reads 165° F (74° C).
Serve hot with your favorite dipping sauce or cool thoroughly and serve over salad.
Notes
Replace the cajun seasoning with your favorite seasoning - bbq seasoning, lemon pepper, or steak spice. My cajun seasoning includes onion and garlic powder, paprika, cayenne and black pepper, salt, oregano and thyme. Double, triple or quadruple this recipe and freeze chicken strips on baking sheet after they've been breaded (before baking). After two hours in the freezer, remove strips from baking sheet and place in freezer bag. To use, bake in 400° F (205° C) oven from frozen for 20 to 25 minutes or internal temp reaches 170° F (76° C).