Pound chicken breasts 1/4" thick using a heavy rolling pin or the flat side of a meat mallet. If the tenderloin is attached you may want to remove it and fry it seperately.

Season with salt, garlic powder, paprika and fresh black pepper.

Set up a breading station. I use paper plates so I can toss when finished.

On the first shallow dish place the flour.

Place beaten eggs in second shallow dish.

Combine breadcrumbs, panko, and sesame seeds on third plate or shallow dish.

Dip the chicken breast in the flour and then into the beaten eggs. Let the excess drip off and then press the chicken into the crumb mixture, pressing to adhere.

Place chicken breasts on a rack placed onto the top of a sheet pan. I often let these chill in the fridge for about  30 minutes before frying.

In a heavy skillet, heat the oil until hot. To test the oil use a wooden chopstick and place it into the hot oil. If it bubbles around the chopstick, it is ready. Beware though of oil that smokes and shimmers. That means it is to hot!

Place 2 - 3 breasts into the oil  but do not crowd the skillet. Fry until the underside of the chicken is golden brown and crisp; 2 to 3 minutes. Flip and fry for 2 to 3 minutes more. Drain on paper towels and sprinkle with salt to taste. Serve with lemon wedges.