Rinse and cut the boneless, skinless chicken into small pieces; place into a medium sized bowl.
Using a fork, beat one large egg lightly and pour over the chicken in the bowl, tossing lightly.
Pulse the Mrs. Cubbison's Cheese & Garlic Restaurant Style Croutons in a food processor or blender until thoroughly crumbed (you can also place in a one gallon zip top bag and crush with a rolling pin). Transfer to a pie dish and stir in chili powder and ground red pepper.
Heat canola oil in a large skillet over medium heat on the stovetop for about one minute. Using clean hands, drop chicken pieces into the seasoned breading—from the croutons & spices—coat evenly, and drop into the skillet of hot oil. After about a minute and a half to two minutes, turn, using tongs, to brown on both sides. Again using tongs, remove from hot oil (once browned) and drain on paper towels.
Serve immediately or place onto a baking sheet and reheat at 350°F for 5 minutes before serving.
Makes one large platter of seasoned, “popcorn" chicken (enough to serve six hungry guests).