1Rinse Chicken Breast with cool water. Fillet chicken into pieces according to thickness of our liking and remove excess fat. Tip: thinner pieces create a crunchier coating. Set aside.
2Combine Flour and garlic salt in one large bowl (round cake pans work best.) Coat each piece of chicken with flour mixture and set on large cookie sheet.
3Combine eggs and minced garlic in a separate shallow bowl (round Cake Pans work best.)
4Combine bread crumbs, grated parmesan cheese, and garlic salt in an additional bowl (round cake pans work best.)
5Heat oil in large skillet over medium to medium high heat.
6After allowing flour to set on chicken for 5 minutes, dip chicken into egg mixture followed by bread crumbs. Place bread crumb coated chicken back onto baking sheet. Continue until all chicken is coated with the flour, egg, and bread crumb mixture.
7Place 1 small piece of chicken into skillet to ensure oil is up to temperature. If bubbles appear after 5 seconds, add more chicken being careful not to over crowd skillet. You may need to lower temperature to medium depending on your cook top.
8Fry chicken until golden brown flipping chicken over after 2 minutes.
9Place a paper towel onto a plate. Allow cooked chicken to set on paper towel to absorb excess cooking oil, then move to serving dish.
10You can serve this with anything. I typically use mashed potatoes stuffing gravy and corn. Hope you enjoy!