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Place the eggs into one wide bowl and whisk, then in a other bowl add the breadcrumbs with a pinch of salt and pepper and whisk. In the final bowl add the plain flour, garlic powder salt and pepper and whisk and set aside.
Start by slicing the chicken lengthways and stop when you can open it like a book. This is called butterflying the chicken. Repeat with the remaining two chicken breasts. Pop one of the chicken breasts onto a sheet of parchment paper and place another sheet on top of the butterflied chicken breast. Smash the chicken with a meat tenderizer or the end of a rolling pin until the thickness of 1cm/ 2cm. Repeat. At this stage start cooking your chips.
Add oil into a heavy bottomed casserole pot and you're aiming for 180°C/350°F.