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By Spif, Master Chef, Spud.ca Culinary Institute (Published: Oct 18, 2012)

Directions:

1)To begin with, leave the chicken in the fridge. Prepare your egg wash and get your ingredients ready, then pull the chicken out to bread it, then put it back in. It's best to prepare the chicken a few hours before you cook it - even the day before - and leave it in the fridge after breading. If you would like to season the meat, do so the night before and then bread a few hours before cooking.
2)For the egg wash, mix the eggs in a bowl with the milk and a little salt and pepper.
3)In another bowl, put the flour and, in a third put the panko (or bread crumbs) mixed with the remaining spices.
4)Line the bowls up in order - 1) flour, 2) egg wash, 3) bread crumbs. Put a empty plate at the end after the bread crumbs for the breaded chicken to go on and leave room for the naked chicken before the flour.
5)It helps to choose one hand to be wet and another to be dry. The wet hand grabs the naked chicken and goes in the egg wash, the dry hand goes in the flour and panko or bread crumbs.
6)If marinating the chicken, remove from the marinade and pat dry (it is not necessary to be 100% dry). Roll the chicken in the flour, then the egg wash, then the bread crumbs. Put it back in the egg wash and into the bread crumbs a second time. Place on the plate and repeat with remaining pieces, then return to the fridge.
7)Heat oven to 350F
8)Bake it at 350 degrees for 40 minutes, turning it over after 20 and piercing one piece with a knife at 35 minutes to check for doneness.