In a shallow dish, beat eggs until well combined. In another shallow dish, combine the bread crumbs, flour, parsley flakes, salt, pepper, and sage.
Dip the chicken pieces in the egg and then roll in the flour mixture.
In a large nonstick skillet, heat 4 Tablespoons olive oil until very hot. Fry the chicken strips, working in batches. Don’t move them around too much in the pan. Flip after about 3-4 minutes on each side. Remove to a cooling rack set over paper towels to drain. Serve hot or cold.
Use an oil that can handle high heats without smoking. That makes avocado and grapeseed oil good choices. Other options include lard, vegetable shortening, or peanut oil. You can use olive oil, but it's best not to use virgin or extra-virgin oil as they aren't at their best at high heats.