>>396 (OP)
First, tenderize the chicken with a Jaccard. A Jaccard has about 30 long, very thin, flat, sharp blades. They are attached to a spring-loaded handle. You press it into the meat, and it makes a whole bunch of tiny slits in the meat. Only do this once per area, or the meat will turn to mush. Marinades normally only penetrate the outer 1/3 inch of meat. But using a Jaccard, allows the marinade to penetrate far more throughout the center of the meat. This makes the meat more tender and flavorful.
Use marinades or brines. Do either for 1 whole day. Buttermilk, Italian dressing, or a saltwater brine. With the caveat that if you're using a marinade with high acidity (lemon or lime juice), you'll want to do a much shorter marinade. Highly acidic liquids can "cook" the meat over time.
When you are ready to cook, take the meat out of the marinade, and thoroughly pat it dry. Now set up 3 separate shallow bowls. In the first, put flour. Season it heavily, with whatever dry seasonings you like. In the second bowl, crack 2 or 3 eggs (pasture raised, organic). Season heavily with the same dry seasoning you used before. Wisk to combine. In the third bowl, put dry, unseasoned bread crumbs. Use the same dry seasoning from before.
Grab one of the pieces of chicken and lay it down in the flour. Thoroughly coat it with flour. Squeeze hard in multiple spots, to work the flour in. Lift it up, and shake of