Prep the Chicken
Start by placing each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound them until they’re about ½ inch thick. This helps them cook evenly and tenderizes the meat. Pat each breast dry with paper towels to ensure the breading sticks well. In a bowl, whisk together the buttermilk, eggs, and salt. Add the chicken to the mixture and refrigerate for at least 1–2 hours, or overnight if you want maximum flavor and tenderness. Before cooking, let the chicken sit at room temperature for about 25–30 minutes.

Prepare the Breading
In a separate bowl, mix together the flour, breadcrumbs, seasoned salt, paprika, cayenne, and black pepper. When you’re ready to cook, remove one piece of chicken at a time from the marinade and dredge it thoroughly in the breading. Press the coating into every nook and cranny to make sure it’s well covered and completely dry. Only bread the chicken right before frying to keep the coating from getting soggy.

Fry to Golden Perfection
Heat about 1½ inches of oil in a cast iron skillet or heavy-bottomed pan over medium-high heat. Use a thermometer if possible and aim for 350°F. Carefully place one or two pieces of chicken in the hot oil, being careful not to overcrowd the pan. Cook for 4–5 minutes on each side, flipping once the edges start to brown. The crust should be golden and crisp, and the chicken fully cooked through. Transfer each piece to a wire rack to drain and cool slightly. This keeps the underside from getting soggy.

Repeat and Serve
Repeat the process with the remaining chicken. Serve it hot with all the classic sides: mashed potatoes, chicken gravy, cornbread, or a crisp side salad for contrast. Don’t forget a drizzle of honey on that cornbread.

Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use an oven or air fryer to keep the crust crispy—avoid the microwave if you want to maintain that crunch.