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1
Combine the marinade ingredients in a large plastic bag or bowl. Squeeze the bag or stir with a spoon to mix.
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2
Halve the chicken breasts horizontally. Pound each half to 1/4-inch thickness. You could do this between two pieces of plastic or parchment or, my favorite, in a plastic bag (splatter-free!). You could use a meat mallet or heavy skillet or, my favorite, a rolling pin.
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3
Add the prepped chicken to the marinade. If it's a bag, seal. If it's a bowl, cover. Refrigerate for at least 1 hour or up to 1 day.
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4
When you're ready to fry, add enough oil to a large cast-iron skillet to reach just shy of 1/2-inch in depth. Set over medium-high heat.
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5
Spread out the panko on a plate. Remove each chicken piece from the marinade and swipe away any excess. (No need to be obsessive but it should look mostly mayo-free, otherwise it won't crisp properly.) Dredge each chicken piece in the panko, pressing firmly to completely coat.
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6
The oil should be about 365u00b0 F. If you don't have a thermometer, you can test its readiness by dropping a crumb in the oil. It should immediately sizzle-not sink (too cold), nor burn (too hot).
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7
Fry in batches, taking care not to overcrowd, which would lead to steaming over browning. Cook for 3 to 4 minutes per side until deeply browned. Transfer to a paper towel-lined plate to drain. Repeat with the remaining chicken.
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8
Serve immediately.
