Pat chicken breasts dry and slice in half horizontally if thick. Season with salt, pepper, garlic powder, and paprika.
Set Up Coating Stations:
Place flour in a shallow dish.
Beat eggs in another shallow bowl.
In a third bowl, mix crushed cornflakes with shredded cheddar cheese.
Coat the Chicken:
Dredge each chicken breast in flour, dip into the beaten eggs, and press into the cornflake-cheddar mixture until fully coated.
Cook the Chicken:
Heat oil in a large skillet over medium heat. Fry chicken breasts 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F).
Serve:
Place chicken on a paper towel to drain excess oil. Serve hot with your favorite sides, such as mashed potatoes, salad, or steamed vegetables.
Serving and Storage Tips
