2 to 2 1/2 lb. chicken breast
2 eggs, beaten
3/4 tsp. salt
1/4 tsp. garlic salt
1/2 c. flour
1/4 c. cornstarch
1/2 c. milk
cooking oil

Cut chicken breast into thin strips set aside. Heat at least 1 inch of cooking oil in a large skillet or use a deep fryer. Mix all other ingredients to make a batter. Dip chicken breast strips into batter and fry in hot oil. Drain on paper towels.