Slice the chicken breasts in half lengthwise and then cut into chunks, approximately 1½x1½x½ inch. Try to keep the pieces a similar size to ensure even cooking times.
In a small bowl, whisk the egg, milk, and honey together.
In a second small bowl, combine breadcrumbs, seasoned salt, ground black pepper, garlic powder, Italian seasoning, and dried parsley.
Dip each chicken piece in the egg mixture, then the breadcrumb mixture. Place the breaded chicken bites on a plate until all are finished.
Pour canola oil into a large skillet to a depth of 1 inch. Heat oil over medium-high heat.
When the oil is hot, cook the chicken in small batches for three minutes. Do not crowd the pan.
Flip the chicken over and cook for an additional two minutes, checking that the chicken is no longer pink inside.
Remove chicken with tongs and place on a plate lined with paper towel to drain.
Serve immediately with your favorite dipping sauce.
