Beat eggs lightly in a bowl; add hot sauce. Place panko and flour in 2 separate bowls.
Mix salt, paprika, pepper, thyme, dried basil, and garlic powder into panko.
Coat chicken strips in flour. Dip into beaten eggs, and then into panko.
Heat about 2 inches of oil in a large skillet over medium heat. Fry chicken strips in batches, until golden brown and until no longer pink in the center and the juices run clear, about 3 minutes per side.
