Step 1

Cut 1 medium lemon into 8 wedges and reserve for serving. Cut 4 boneless, skinless chicken breasts in half horizontally (also known as butterflying) to get 8 pieces total. Pound one piece of chicken at a time: Place between 2 sheets of plastic wrap or in a large zip-top bag. Use the flat side of a meat mallet or the bottom of a small heavy-bottomed skillet to pound until about 1/4-inch thick.

Step 2

Place the chicken on a baking sheet and season all over with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.

Step 3

Place 1/2 cup all-purpose flour on a large plate. Beat 3 large eggs in a wide, shallow bowl with a fork until no streaks of egg white remain. Place 1 1/2 cups plain breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, and the remaining 1/2 teaspoon kosher salt in a second wide, shallow bowl, and stir to combine.

Step 4

Working with 1 piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Return to the baking sheet in an even layer (they can overlap slightly).

Step 5

Heat 1 3/4 cups canola oil in a large (12-inch) cast-iron or other heavy-bottomed frying pan over medium-high heat until shimmering (a pinch of breadcrumbs dropped into the oil should sizzle immediately). Meanwhile, fit a second baking sheet with a wire rack or line with paper towels.

Step 6

Working in batches of 2, carefully add the chicken to the hot oil and fry until cooked through and golden-brown, 2 to 3 minutes per side. Transfer to the rack or paper towels and sprinkle lightly with kosher salt. Serve with the lemon wedges.