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1.
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Arrange the chicken breasts in a large dish.
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2.
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Combine the marinade ingredients in a small bowl.
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Spoon over the chicken.
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Using your hands, spread the marinade evenly over the breasts.
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Cover with plastic wrap.
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Allow to sit in the refrigerator for at least 3 hours.
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3.
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When ready to bake the chicken, begin by arranging your breading station.
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You will need three dishes.
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The first bowl will have the flour in it.
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The second bowl will have the beaten eggs.
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The third bowl will have the breadcrumbs.
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By arranging your station in this order, it makes the breading process much easier and a lot less messy.
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4.
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Next you will dredge each piece of chicken.
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Do no wipe the marinade off the chicken.
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Remove each piece of chicken from the marinade.
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Dredge the chicken in the flour, then in the egg, then coat it with breadcrumbs.
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Place on a rimmed baking sheet that has been covered with a wire rack.
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This will allow the breading to set before cooking.
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You want to allow it to sit for 2-3 minutes prior to frying.
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5.
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While the breading is setting up, heat the butter and oil in a large skillet over medium heat.
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When the oil is hot and slightly bubbling with the butter, place the chicken carefully into the pan.
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You may need to cook in batches as you do not want to crowd the pan.
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Cook for 3-4 minutes per side (cooking time will depend on the thickness of your chicken) or until golden brown and crisp.
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Place chicken on a clean wire rack to drain excess oil.
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6.
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If you are cooking in batches, repeat the process for the remaining chicken breasts.
