Cut each chicken breast into 2 pieces. Then use a meat mallet to gently pound them into ¼ inch of thickness.
2 medium chicken breasts
In a small bowl, combine salt and black pepper. Eyeball to divide the salt & pepper seasoning into 5 parts. Lightly season 1 pounded chicken breast with 1 part of seasoning mixture.
½ tsp salt, ¼ tsp ground black pepper
In a large mixing bowl, combine the last part of salt & pepper mixture with the rest of dry ingredients.
1 c panko bread crumbs, ½ c parmesan, ½ tsp garlic powder, ½ tsp onion powder
Pour buttermilk in another mixing bowl.
1 c buttermilk
Carefully dip the chicken pieces in buttermilk than dredge them in the panko mixture.
In a large frying pan and on medium high heat, add enough oil to pan fry the chicken. The oil should cover the chicken piecces one-third to halfway up their side.
¼ c vegetable oil
Add one piece of breaded chicken at a time and arrange in a single layer. Ideally 1 to 2 pieces each time. Pan-fry the chicken breasts until done, approximately 5 to 7 minutes (2.5 to 3.5 for each side). They should have golden brown outer crust.
Serve hot immediately with your choice of sides (See notes).