Prep Work:
Cover each chicken breast with plastic wrap and use a meat tenderizer to pound the chicken flat, about 1/2 inch thick.
Pat the chicken completely dry. In a large bowl, combine the whisked eggs, salt, and buttermilk. Submerge the chicken in the marinade and refrigerate for 1-2 hours, or overnight for maximum tenderness.
Before frying, let the chicken sit at room temperature for 25-30 minutes.
Cooking Instructions:
Prepare the breading mix by combining the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a shallow dish.
Dredge the marinated chicken in the breading mixture, pressing it firmly to coat every nook and cranny. Bread each piece just before frying to ensure maximum crispiness.
Heat the vegetable oil in a cast iron skillet to 350°F, ensuring enough oil to cover the chicken halfway.
Fry the chicken for 4-5 minutes on each side, carefully flipping with a thin spatula when the edges start to brown.
Transfer the fried chicken to a wire cooling rack to drain excess oil and prevent sogginess. Repeat for all chicken breasts.
Serve hot with cornbread, mashed potatoes, and either chicken or brown gravy.