Remove skin and bone from 4 whole chicken breasts. Cut into bite-size pieces. Dip in 2 beaten eggs, then in 1 c. prepared flavored bread crumbs (or use crushed herb-seasoned croutons). Fry in hot salad oil until lightly browned. Serve hot with dips. If you wish, make several hours ahead, refrigerate, then reheat 10 minutes in a moderate oven (350°). Good dipped in hot ketchup or tartar sauce.