1-Prepare the breading station: Set up three shallow bowls: one with flour mixed with salt, pepper, garlic powder, paprika, onion powder, and cayenne; one with beaten eggs and milk; one with combined panko, seasoned breadcrumbs, and Parmesan.

2-Pound the chicken: Place each chicken breast between plastic wrap and pound to an even 1/2‑inch thickness.

3-Pat the chicken dry: Pat each piece completely dry with paper towels so the coating sticks properly.

4-Dredge in flour: Coat each chicken piece in the seasoned flour, shaking off excess.

5-Dip in egg mixture: Dip the floured chicken into the egg mixture, letting the excess drip off.

6-Coat with breadcrumbs: Press the chicken firmly into the breadcrumb mixture on both sides, ensuring the crumbs adhere.

7-Arrange on baking sheet: Place the breaded chicken on a wire rack set over a parchment‑lined rimmed baking sheet.

8-Spray with oil: Generously spray the tops with cooking spray or olive oil spray to promote browning.

9-Bake the chicken: Bake in a preheated 400°F oven for 20‑25 minutes, flipping halfway, until golden and internal temperature reaches 165°F.

10-Rest before serving: Remove from oven and let the chicken rest for 5 minutes before slicing or serving.