Preparation

• Make the basil-parm breadcrumb coating. In a food processor, add the bread crumbs and grated cheese and pulse a few times to combine, then add the torn basil leaves and pulse until the mixture is slightly green and well incorporated. Set aside.
• Set up the breading station. In a medium bowl, whisk the eggs until smooth. In a separate shallow bowl, add the flour and set aside.
• Bread the chicken. Dip each piece of chicken into the flour, then egg, and finally the breadcrumb mixture, ensuring all surfaces are coated. Repeat with remaining pieces.
• Fry the chicken. Heat oil in a skillet to medium-high. Fry the chicken pieces in batches, salting them first and flipping to brown both sides until cooked through. Drain on paper towels and serve.