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1.
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Place each chicken breast between two sheets of wax paper.
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Using a rolling pin or meat mallet, flatten the breast until it reaches 1/2 thickness.
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2.
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In a shallow dish, combine the marinade ingredients.
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Place the flattened chicken breasts into the marinade, making sure to submerge each piece.
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If your dish is too large and the pieces do not fully submerge, simply flip them halfway through the marinade process.
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3.
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Cover the bowl with a sheet of plastic wrap and place in the refrigerator for 2-3 hours.
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4.
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Remove bowl from the refrigerator and allow it to sit at room temperature while the frying oil comes to temperature.
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Preheat oven to 375 F. 5.
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In a large heavy bottomed skillet, I used cast iron but you could also you an electric skillet, heat 1/8 layer of vegetable or peanut oil over medium high heat until it reaches 375 F. 6.
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While the oil comes to temperature, combine the dredge ingredients in a shallow dish.
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Remove a chicken breast from the marinade and allow the excess liquid.to drip off.
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Thoroughly coat both sides of the chicken with the seasoned flour.
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Carefully place chicken directly into the hot oil, making sure to lay the meat away from you in order to prevent hot oil from splashing on you.
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7.
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Cook for 4 minutes per side or until golden brown.
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8.
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Remove from the pan using a spatula or tongs and place chicken on a wire rack that you set inside of a baking sheet.
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9.
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Place in the preheated 375 F oven and bake for 5-10 minutes or until the internal temperature reaches 165 F.
