Start by preparing your breading station. In 3 seperate containers add flour, then eggs and in the last container your panko crumbs.

Add garlic powder, onion powder, paprika, cayenne pepper, salt and pepper to flour. Feel free to add more then I suggest if you like. Stir the flour until combined.

In your second container, whisk the eggs until foamy.

Cut your chicken breasts in half, lay them on a bread board. Salt and pepper each side of the chicken breast. Place cling wrap over all of your breast tightly.

With a tenderiser or rolling pin, bash the chicken breast until flat. Remove cling wrap and with one hand place one chicken breast into the flour - press down on both sides.

Transfer your chicken breast to the egg wash, cover generously and press down again. Transfer again into the panko crumbs.

With your other clean hand, cover the exposed side of the chicken with panko crumbs. Press down on the side facing downward. It’s important the whole surface is covered. Press down a few times and transfer to a plate in preparation to cook. Continue until all cutlets are prepared.

In a frying pan add roughly 500ml of canola oil to a cold pan. On a medium heat allow the oil to slowly come to temperature - if you heat this too fast you will burn chicken.

Test the oil by placing a piece of panko crumb into the oil. It should sizzle after 5-10 seconds. If it’s immediately sizzling turn the heat down. Use metal tongs for this.

Lay your chicken cutlet into the oil away from you and allow to shallow fry for 2-3 mins before carefully turning over to the other side. Baste the top side with your tongs or a spoon (be very careful).

Once beautifully brown and crunchy remove and rest on a wire rack. Hint: if the first one is burnt or cooks too fast, turn down the heat. Throughout the cooking process you may need to add more oil to ensure it stays deep enough to almost float. Salt immediately and enjoy. Reheat using air fryer.