1. Heat the oil over medium heat in a large skillet or a stock pot to 300°F. Use a thermometer like this one to keep your oil at the right temperature.
2. Meanwhile, butterfly the chicken breasts by slicing them in half lengthwise.
3. In a medium-sized bowl, mix together the panko, salt, garlic powder, paprika and pepper.
4. Crack the egg into a small bowl and beat it until it’s an even color.
5. Dip each piece of chicken in the beaten egg and allow any excess to drain off back into the bowl. Then dip the chicken in the panko mixture, covering completely. Repeat until all the chicken is coated.
6. When the oil is hot, add a few pieces of the chicken to the pan, being sure to not crowd them. They shouldn’t touch.
7. Fry for about 4-5 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
8. Transfer the cooked chicken to a wire rack with a paper towel underneath to drain the oil. Serve while warm.

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