Cut chicken breasts into 1-inch strips. Season with salt, garlic powder, and black pepper. Mix well and set aside.
Set up breading station with three dishes: seasoned flour (flour, salt, garlic powder, pepper), beaten eggs, and panko breadcrumbs.
Dredge each chicken strip in flour, then egg, then panko. Press panko firmly to coat completely. Let rest 5-10 minutes.
Heat 2-3 inches of oil in heavy pot to 350°F. Maintain this temperature throughout frying.
Fry chicken in batches of 3-4 pieces for 6-8 minutes, turning once, until golden brown and internal temperature reaches 165°F. Drain briefly on paper towels.
Make garlic Parmesan butter by melting butter, cooking garlic until fragrant, then stirring in parsley and Parmesan. Pour into large bowl.
Toss hot fried chicken in garlic Parmesan butter immediately until completely coated.
Make dipping sauce by whisking together mayo, ketchup, chili sauce, Dijon, and seasonings. Serve chicken hot with sauce on the side.
