In a wide bowl combine 2 cups all-purpose flour with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp sweet paprika and 1/4 tsp cayenne; mix well to make the flour mix.
In a separate bowl whisk 2 eggs with 2 tbsp honey mustard, 2 minced garlic cloves, 3 tbsp ketchup, 2 tbsp lemon juice and (optional) 1/4 cup hot sauce until combined to make the egg mixture.
Trim and pat dry the 2 lb boneless chicken breasts, then cut into strips of your preferred size and thickness.
Coat each chicken strip lightly in the flour mix, shaking off any excess.
Dip the floured chicken strips into the egg mixture, ensuring an even coating.
For the final dredge, combine 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp paprika, 1 tsp onion powder and 1 tsp garlic powder with some additional flour (use remaining flour as needed), then press each egg-coated strip into this flour so it gets a good, even coating.
Heat oil in a deep fryer to 375°F (190°C) or heat oil in a heavy pot over medium-high heat until it reaches about 350–375°F; do not overcrowd the oil.
Fry the chicken strips in batches—3 pieces at a time if using a pot—for about 3–5 minutes in a fryer or 5–8 minutes on the stovetop per batch, depending on thickness, until golden brown and cooked through (internal temperature 165°F/74°C).
Remove the cooked chicken fingers with tongs and drain briefly on paper towels.
Serve hot with your choice of dipping sauces.
