In a small bowl, mix together the marinade ingredients. Place the chicken strips in a large resealable bag and pour the marinade over the chicken. Seal the bag and toss to coat the chicken evenly. Marinate for at least 30 minutes, or up to overnight in the refrigerator.

In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and onion powder. In another shallow dish, beat the eggs. In a third shallow dish, place the panko bread crumbs.

Heat the oil in a large skillet over medium-high heat.

Dredge each chicken strip in the flour mixture, then dip in the beaten eggs, and finally coat in the panko bread crumbs.

Carefully place the chicken strips in the hot oil and cook for 2-3 minutes per side, or until golden brown and cooked through.

Remove the chicken from the skillet and place on a paper towel-lined plate to remove excess oil.