Prep Work: Place each chicken breast between sheets of plastic wrap and use a meat tenderizer to pound the chicken to about ½ inch thickness. Pat the chicken dry thoroughly. In a bowl, mix the whisked eggs, salt, and buttermilk, then add the chicken to the marinade. Let it soak for 1 to 2 hours, or overnight for extra tenderness. Before frying, let the chicken sit at room temperature for 25-30 minutes.

Cooking Instructions: Remove the chicken from the marinade and coat it in the breading mixture, flipping and pressing the breading into all the crevices until fully covered and dry. Avoid breading all the chicken at once; instead, bread each piece just before frying. Pour enough oil into a skillet to cover the chicken halfway and heat it to 350°F. A cast iron skillet is preferred for even heat distribution. Carefully place the chicken in the hot oil and fry for 4 to 5 minutes on each side. When the edges start to brown nicely, gently flip using a thin spatula. After both sides are golden brown, transfer the chicken to a wire rack to drain excess oil and prevent sogginess on the bottom.