Big Dude,
A really simple technique for breading when you don't want the heaviness of a batter is to set up the following...............
bowl of flour, bowl with 2-3 eggs beaten in small amount of beer(or any liquid), bowl of panko bread crumbs.
You can season the flour, the panko or the meat prior to dipping.
When ready, dredge in the flour, shake off excess, dip in the egg wash and then coat in the panko. Then fry.
Frying can be done on the stove top using about 1/4" of oil in a skillet. Fry each side until golden brown. No expensive and cumbersome deep fryers needed.
We like this because it allows the flavor of the meat to shine thru yet you get the crispiness of the coating. It avoids the thicker batters which too often mask the taste and require complete submersion to come out properly.
We have used this technique on everything that is typically deep fried.
As always, the heat of the oil prior to frying is the key. If you get the oil up above 375º, the coating immediately seals resulting in far less oil being absorbed, thereby much healthier. If you have ever had soggy deep fried food, the problen is the oil was not heated to the correct temp.
Best of luck!