Gather all your ingredients and add your oil to the frying pot. Heat up oil on medium heat to give yourself plenty of time to prepare chicken.

Clean your chicken and trim off any excess fat. Pat chicken dry with paper towels.

Lay down a sheet of plastic wrap over your cutting board to cover it completely. Then, cut your chicken breast in half or even three depending upon how thick the meat is. Lay them out, spacing them 1 ½ to 2” a part. Then lay down another sheet of plastic wrap.

Grab your meat tenderizer and pound out the chicken until they are ⅓ to ½“ thick. Make sure your chicken is at the size you want it. I stick with a 2 x 4 inch rule. The size will increase in step 6.

Next, place the eggs, flour, and panko in separate bowls. Mix your seasonings together in a 4th bowl and then place 1 ½ tablespoon of seasoning in the flour and then 1 ½ tablespoon of seasoning in the eggs. Be sure to mix the flour well and the eggs well with seasoning in it.

Then, dunk the chicken tenders in the flour first, making sure it’s completely coated. Shake off flour, then dunk into the egg mixture coating it very well. FInally, dunk the chicken into the panko. I like to press down to ensure the panko adheres to the egg wash.

The last step is to fry the chicken and it literally only takes 60 seconds per side assuming you have the chicken breast thin. Finish by adding some really good sea salt after they come out of the fryer.