Begin by laying your boneless, skinless chicken breasts on a cutting board. Using a meat mallet, gently pound the chicken to an even thickness of about ½ inch.

Create a dredging station by setting up three shallow bowls: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.

Take each pounded chicken breast and first dip it into the flour, then the beaten eggs, and finally press it into the panko breadcrumbs.

In a large skillet, heat about ½ inch of peanut or vegetable oil over medium heat until it reaches 375°F.

Carefully add the breaded chicken breasts to the skillet and fry for about 10-12 minutes, turning halfway through.

Transfer the chicken to a plate lined with paper towels to drain any excess oil.