Sweet Breaded Chicken

Necessity is the mother of invention and this recipe came about when I realized I didn't have an egg to stick the breading to my chicken.  I actually prefer this method now.  I use this chicken either in stir fry or as chicken fingers with some fries.  I'm considering incorporating parmesan into the breading and garlic into the soy sauce next time I do this, and may update the recipe if that works out.

Ingredients
1 lb Chicken Cutlets
3 Tablespoons Flour
1 Cup Soy Sauce
3/4 Cup Plain Breadcrumbs
1/2 Cup Canola (or other vegetable) Oil
Pepper to taste

1. First set up your station so you're ready when you're hands are covered with chicken and goo- one bowl with flour, another bowl with the soy sauce and a plate covered in a layer of bread crumbs.
2. Cut the chicken up into either nugget size or finger size pieces.
3. Coat the chicken pieces with flour.
4. Dunk the chicken into the soy sauce but don't leave it too long so you don't lose all of the flour on it, this helps make it sticky for the next step.
5. Press the chicken into bread crumbs so they're completely coated. 
6. Heat up a pan over medium heat with the oil.  I don't deep fry, I just use enough oil to coat the pan and fry one side of the chicken at a time.
7. Don't add the chicken to the pan until the oil is nice and hot or the breading will just end up mush.  The chicken should sizzle a bit when you add it.
8. Pepper the exposed side of the chicken.
9. Leave the chicken alone while one side of it browns- the time will vary based on the size and thickness of the pieces, but the finger-sized pieces I did took about 4-5 minutes per side.
10. The chicken is ready to flip when the side that's frying is verging on dark brown - the sides should look lightly browned. Tongs are the easiest way to flip them.
11. Pepper the newly exposed side.
12. Brown the other side. 
13. Remove the chicken from the pan and let it drain on a plate with a paper towel beneath it.