4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
2 cups breadcrumbs
3 eggs, beaten
Oil for frying
Cut the chicken breasts into thin, even pieces. You can use a meat mallet to pound them to an even thickness.
In a shallow bowl, mix together flour, salt, and black pepper.
Place breadcrumbs in another shallow bowl.
Beat eggs in a separate bowl.
Dredge each chicken piece in the flour mixture, shaking off any excess.
Dip the chicken into the beaten eggs, making sure it’s coated well.
Coat the chicken in the breadcrumbs, pressing them into the chicken to make sure they stick.
Heat oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the chicken pieces to the skillet and fry for 3-4 minutes on each side, or until they are golden brown and cooked through.
Remove the chicken pieces from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite sides, such as mashed potatoes, vegetables, or a salad