Mix egg, garlic, BBQ sauce, and parsley well.

Transfer egg, garlic and spices to a ziplock bag (quart or gallon). Add chicken. Squeeze out the air and zip closed.

Refrigerate until ready to use; even overnight. The longer it sits the more flavorful and moist it becomes.

Simply dip chicken straight from bag into spiced crumbs.

Preheat your oil in deep skillet or frying pan on medium high heat with approximately three-fourths inch of oil. Test to see if your oil is preheated by dipping the tip of the smallest piece of chicken you have. If the oil is hot enough it should sizzle.

Fry approximately three minutes per side depending on thickness and allow schnitzel to cool (and drain) on a metal cooling rack lined with paper towel.

Preheat your oven to 425 degrees Fahrenheit and place a real ( metal) baking sheet in the oven as it heats up. That way, when you place your chicken strips on the pan they begin to crisp up right away.

When oven is preheated, spray baking sheet with non-stick cooking spray and lay down chicken strips. Spray top of chicken and bake. I baked mine 12 minutes then turned them over and baked them another 10 minutes.