Moist Crispy Breaded Chicken Cutlets - cooking recipe

Ingredients

7 boneless skinless chicken breasts, pounded thin (flatten to at least half their thickness)
1 large egg
2 cups buttermilk
1 1/2 teaspoons garlic powder
oil (for frying)
BREADING MIXTURE
1 cup all-purpose flour
1 cup dry breadcrumbs
1 teaspoon baking powder
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons garlic powder
1/2 teaspoon dried Italian seasoning (rubbed between fingers)
1/2 teaspoon paprika
1 pinch cayenne pepper (optional)

Preparation

In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
Add in chicken breasts, using hands turn to coat completely in the buttermilk.
Refrigerate for at least 5 hours.
In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
Place the chicken into a colinder and allow all the buttermilk mixture to drain.
Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
Fry each breast until golden brown and cooked through.