Brine chicken for 4-8 hours
While brining chicken create the coating for the chicken. In the seasoning use half then set half to the side.
Right before removing chicken from brine make your egg wash.
Remove chicken from brine wiping off excess buttermilk. You don't have to but it helps with sticking. Season both sides of the chicken with the seasoning you sat to the side.
Place chicken in dry coating and cover evenly. Then dip into egg wash and back in the dry coating for the final cover as in video.
Place in freezer until chicken is frozen. You do this to help the coating stick but you can skip it. Sadly, most of your chicken coating will come off in the pan if you don't freeze it.
Before removing chicken from freezer preheat oven to 400°F
Remove chicken from freezer and in oil on a medium to high heat flash fry each side for about 1.5-2 minutes. Don't over fry because it will burn.
Immedietly put chicken breast in the oven on a grated rack until chicken reaches an internal temperature of 160-165°F which should take 20-30 minutes
Remove from oven rest then serve