Fried Chicken with Panko

Preheat your oven to 375°F.
Pound the 4 boneless skinless chicken breasts to even thickness - about ½-inch thick each.
In a shallow dish, mix together the c½ cup cornstarch, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, and ½ teaspoon ground black pepper.
In another shallow dish, beat the 2 large eggs.
In a third shallow dish, mix together the 1 cup panko breadcrumbs and ¼ cup finely grated parmesan cheese.
Dredge the chicken pieces in the cornstarch mixture, shaking off any excess. Then dip the chicken pieces in the beaten eggs. Then coat them in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sear for 2 to 3 minutes on each side until golden brown and crispy. (You might need to do this in 2 batches depending on the size of your pan).
Transfer the chicken to a baking sheet. Bake for 10 to 12 minutes, or until the internal temperature reaches 165°F.
Remove the chicken from the oven and let it cool for a few minutes before serving.