Take the halved chicken breasts and cover with plastic.

Using a mallet, pound the chicken pretty thin.

Set up your dredging stations. Start by taking one chicken slice and dredge in the flour, salt, pepper, paprika and cayenne mixture. Shake off the excess.

Then, drop into the egg wash. Let the excess drip off.

Finish by placing in the bread crumb corn meal mix. Press in the breading and let the excess fall off.

Put in the fridge for 30 minutes.

After 30 minutes, pour the oil into your skillet and heat on medium high heat.

Once the oil is shimmering, add in the breaded chicken fillets. Do not overcrowd the pan.

Cook each fillet 2 – 3 minutes per side. Move to a cooling rack and let the oil drain off.

Finish pan frying the fillets.

When the breaded fillets are cooked, place on a baking tray.

Place into a 275 degree oven for 8 – 10 minutes.

Let rest for a couple of minutes.

Serve and enjoy!