▢4 boneless, skinless chicken breasts
▢2 cups fresh bread crumbs from about 4 slices of bread
▢1/2 cup all-purpose flour
▢2 large eggs
▢2 tablespoons milk
▢2 teaspoons kosher salt divided
▢1 teaspoon black pepper divided
▢1 teaspoon garlic powder
▢1 teaspoon paprika
▢Vegetable oil for frying
▢Lemon wedges for serving
▢Fresh parsley chopped (for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness, about 1/4 inch thick.
In one shallow dish, place the flour. Season with salt and pepper. In a second shallow dish, beat the eggs and milk together until well combined. In a third shallow dish, mix the fresh bread crumbs, garlic powder and paprika. Season with salt and pepper.
Dredge each chicken breast first in the flour, making sure to coat it evenly and shaking off any excess. Dip the floured chicken into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the bread crumb mixture, ensuring it is fully coated. Press gently so the crumbs adhere well.
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