My mother used to make chicken squares like this, and once, at a restaurant in Philadelphia, I ordered tarragon chicken. It tasted so good that I decided to recreate my mother's dish with the addition of a lot of tarragon.
Cut up boneless, skinless chicken breasts into 1 1/2 inch pieces. Soak in egg. Next, prepare the bread crumbs.
Use unseasoned toasted bread crumbs. Empty a bunch into a Ziplock bag. I didn't measure- and it also depends on how much chicken you plan to make. Add a good amount of salt and fresh ground black pepper. Then add dried tarragon so that it makes up at least 1/8th of the mixture.
Use a large saucepan and add vegetable oil. Heat until water sizzles when it hits it. Add chicken. Do not overcrowd pan- instead, make a few batches. I keep the oven at 200 degrees to keep the already made batches warm while the other batches cook.
When they are golden brown, turn them over and cook them on the other side. That's all there is to it!
A great side dish for chicken tarragon is baby zucchini. Just put in a bowl and add a few tablespoons of water, cover, and steam for 5 minutes.