Bone-less, skin-less chicken breast
1 egg +2 tablespoons water
1/2 cup bread crumbs
I use bone-less, skin-less chicken breast.
From each split breast, I pull out the tender piece on the side, cut the larger breast piece horizontally in half. Then, I pound each piece to get thin (but not paper-thin) pieces. (when pounding, place a plastic bag or stretch wrapping paper over the chicken breast so it will not splash all over).
prepare 3 plates, the 1st with flour, the 2nd with bread crumbs (panko or matzo meal works too) and 3rd with one egg + two tablespoons of water flapped up with a fork.
I add the salt to the egg and the pepper to the flour.
Dunk and cover the chicken pieces, first in the flour, next in the egg and next in the bread crumbs.
Heat regular oil in a large frying pan, throw in a pinch of bread crumbs to test that the oil is hot enough. Place the chicken pieces in the hot oil, and fry about 10-12 minutes on each side.
I fry it covered on the first side and leave uncovered for the second side, but this is more about how quickly or how moist are the pieces. I check it often for doneness as time may vary. it is done when nice and golden.
Alternatively, you can buy chicken tenders only. (those smaller pieces). It saves a lot of time as they are small and thin enough so you do not have to pound them.