Grab 3 medium sized bowls.

In one bowl, add in your bread crumbs, parsley, garlic powder, paprika, pepper and salt. Stir well.

In another bowl, add your eggs and discard. Whisk until very well combined.

In another bowl, add in your flour.

I like to arrange my bowls starting with flour, then egg mixture and last, breadcrumbs.

Grab a large pan (I use my 12" cast iron) and add in your oil. Use enough that your entire pan is easily covered. Put your pan on a medium/low heat, cover with a lid and start to ready your chicken.

I do this in 2 batches. Take half of your chicken and place it into your flour bowl, coating the chicken evenly. Then place it into your egg mixture, and again, coat it well. Now take about 2 pieces and put it into your breadcrumbs, turning it over to cover the chicken well. Place the chicken into your hot pan and continue to grab chicken from the egg mixture, cover in breadcrumbs and place into the pan. When your first batch is in the pan, cover and let cook about 2-4 minutes or until crisp and brown, then flip to cook the other side. Once fully crisp and with an inside temp of 175 degrees, remove from the pan onto a plate lined with paper towel to soak up excess oils.

Repeat to the next batch of chicken, adding more oil to the pan if needed.

Serve immediately with dip, like my favorite honey mustard sauce or add to your wraps or salad.

Store in airtight container in the fridge for 5-7 days. Reheat or broil to enjoy again!