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Start by "butterflying" your chicken breast by vertically slicing one side of the chicken until you can open up the piece like a book or "butterfly".
Tenderize on a chopping board until it's half the thickness of the original breast (see picture below).
Next in a medium size bowl, mix together the flour, salt and pepper. In a second bowl, crack both eggs and scramble. In the 3rd bowl, pour your panko breadcrumbs. Line the bowls up in that same order and begin coating your chicken breast first with the flour, then eggs and then breadcrumbs until evenly coated. Repeat for remaining pieces and set aside.
In a medium size skillet, heat your avocado oil on medium heat. Tip: To test if the oil is hot, place the tip end of the chopstick into the oil and if the oil is bubbling around it, your oil is ready
Fry each piece of breaded chicken on each side for 3 minutes or until golden brown. Do not move the piece of chicken around you to allow for an even fry.