Set your oven to 450 degrees F (230 degrees C).
Whisk together the Egg (2), All-Purpose Flour (1/4 cup) and Water (2 tablespoon) in a large bowl. Season generously with Kosher Salt and Freshly Ground Black Pepper (to taste).
Toss the Panko Breadcrumbs (2 cup) and Grated Parmesan Cheese (3/4 cup) together in a 9x13-inch or other large vessel. Have ready another sheet pan or large vessel for placing the coated chicken pieces.
Cut the Boneless, Skinless Chicken Thigh (2 pound) lengthwise into 1-inch strips. Drop the chicken strips into the bowl with the egg mixture.
Toss to coat, then transfer a few at a time to the panko-parmesan pan. Coat in the crumbs, pressing them to adhere, then transfer to the clean sheet pan. At this point, the breaded strips of chicken can be refrigerated for up to a day.
Coat a rimmed baking sheet with Neutral Oil (to taste). Add the Unsalted Butter (2 tablespoon). Place the baking sheet in the oven for 3-4 minutes, or until the butter has finished foaming and just starts to brown.
Remove pan from oven, and gently lay the chicken strips on the baking sheets. Cook for 10 minutes, until the bottoms are golden brown and crispy.
Use tongs to turn them over and cook for another 10 minutes, or until both sides are evenly browned and the chicken is cooked through.
Let cool briefly then serve with special sauce: In a small mixing bowl, combine the Mayonnaise (1/3 cup), Dijon Mustard (1 tablespoon) Ketchup (1 tablespoon), and Hot Sauce (3 dash) to taste.