"So I used three 8 ounce boneless, skinless chicken breast pieces. Mine were frozen. When they were partially thawed I cut them into pieces. I was shooting for about 2" x 2" x 3/8" pieces, but the size varies. Go thin so they cook fast. I brined mine starting an hour before I want to cook them. Brine was 2 tablespoons of salt, one tablespoon of Worcestershire sauce, and about 5 cups of water. Let it go about an hour.
For the breading I used 1 cup of all purpose flour, 1 cup of Panko bread crumbs, and about 2.5 - 3 tablespoons of Assault & Pepper. Put the Panko crumbs in a zip lock sandwich bag and use a rolling pin to crush them up finer. Once you have them broken down some, mix all the dry ingredients in a pan. I just use a round cake pan. For the wet side I beat 2 large whole eggs until pretty airy. Put those in another pan.
Take the chicken out of the brine and dry them off in some paper towels. Then throw them all in the eggs and leave for a few minutes. Then one at a time I take them out of the eggs and cover them in the dry mixture, then set on a plate. After all are coated once I put enough cooking oil (I used Crisco "Blends") to cover the entire bottom of my frying pan, plus a little more. If you are going to do several batches you might want a little more so it doesn't go dry.
I heat it on maybe a little higher than medium heat and wait for the oil to shimmer. Right before putting the chicken pieces in the pan I recoat them in just the dry mix, then drop them in. As for cooking time I go by sight, just how brown the breading is. Since they were brined it's hard to over cook them and since they are thin it's hard to undercook them. I would guess 4-5 minutes on one side, then I flip and just check the breading color again. When happy with the color I pull them and cool on a paper towel."