Step 1

Preheat your griddle over medium heat.

Step 2

Place the chicken breasts into a large freezer baggie or between two sheets of plastic wrap and pound until they are 1/2 inch thick.

Step 3

Season with the onion powder, paprika, and salt.

Step 4

Whisk together the egg wash and milk.In a separate bowl, combine all of the flour dredge ingredients.

Step 5

In another bowl, combine the panko and the parmigiano.

Step 6

Take the chicken breasts and coat in the flour dredge first, then move to the egg wash, and finally into the panko.

Step 7

Repeat with the other chicken breast.

Step 8

Add half of the oil to the griddle and let it get nice and hot.

Step 9

Place the chicken down into the hot oil and cover with a large dome. Let it cook for 5-6 minutes. It should be nice and brown on the bottom.

Step 10

Flip and cover again and cook the other side until it is also browned and the internal temperature of the chicken reaches 165°F.