Pat chicken dry with a paper towel and season generously with salt and pepper.
Dip slicedchicken breasts into the egg, then dredge in flour mixture. Repeat until all chicken is coated.
In a large skillet, heat oil for 2-3 minutes until hot.
Place chicken in the skillet, in batches, and let fry for 3-4 minutes on each side depending on how thick your chicken is. Cook until chicken is crispy and golden-brown, but juicy in the center. Place on towel to drain excess oil.
Serve chicken immediately with dipping sauce, or cool and pack separately for meal prep.