Cover each chicken breast with saran wrap. Use a meat tenderizer and pound the chicken flat, about ½ inch thick.

Pat the chicken completely dry. Combine the whisked eggs, salt, and buttermilk. Add the chicken and marinade for 1-2 hours, or overnight.

Let the chicken sit out for 25-30 minutes at room temperature before frying.

Transfer the marinated chicken to the breading mix. Flip it over several times and work the breading into all of the little nooks and crannies until it's completely dry and coated.

Don't bread all of the chicken at once. Prepare each piece right before you're ready to fry it.

Add enough oil to a skillet to cover the chicken by half and heat it to 350°. Use a cast iron skillet if possible as it conducts heat the best for frying.

Carefully add the chicken and cook for 4-5 minutes per side, once the outside edges begin to brown up nicely, carefully flip with a thin spatula.

Once browned on each side, carefully transfer to a wire cooling rack and allow excess oil to drip out from the bottom.

Repeat for all chicken breasts and serve with cornbread, mashed potatoes and chicken gravy or brown gravy!