Trim meat of any unwanted fat. Lay chicken breasts on countertop between two layers of plastic wrap. Pound out chicken until 1/4-1/2 inch thick. Season with salt, pepper, and garlic powder.
Spread flour into a shallow dish. In a separate shallow dish, whisk eggs together with milk. In an additional separate shallow dish, spread out panko bread crumbs.
– While oil is coming to temperature, dredge chicken in flour to coat, then immediately dip into eggs, followed by panko, ensuring all parts of chicken are evenly coated.
– Place breaded chicken into the hot oil and fry 3-4 minutes. Work in batches if needed, based on size of pan. Chicken should not crowd the pan.
– Gently flip and cook for an additional 3-4 minutes until chicken reaches an internal temperature of 165 Fahrenheit, and is browned and crisp. Rest for 5 minutes.