Cut chicken breast in half.
Pound chicken with a meat tenderizer to create an even thickness.
Set aside until ready to use.
Create a breading station by adding flour in one dish, eggs in another dish, and bread crumbs in the third dish.
Add salt and pepper to the eggs.
Beat the eggs.
Add the desired spices to the bread crumbs.
Mix with a fork to combine.
Dredge the chicken with the flour.
Shake off any excess flour.
Place the floured chicken in the egg mixture.
Make sure to coat the entire chicken with the egg mixture.
Lastly, place the chicken in the bread crumbs.
Again, make sure the chicken is completely coated with the bread crumbs.
Set aside and repeat until all chicken pieces are coated.
Heat the oil in a skillet.
Pan-fry the chicken in batch, about 3-4 minutes per side.
Transfer each cooked chicken to a plate with a paper towel.
Continue frying until all the chicken pieces are cooked.
Serve with a salad, french fries, and your favorite salsa.