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Trim the chicken breasts, removing any excess fat. Run your finger along the natural seam in the center of the breast, then gently use your palms to spread the chicken into a wider, even filet. Do not fully butterfly or cut the chicken apart.
In a large bowl, whisk together the marinade ingredients
Add the chicken filets to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours.
In a large bowl, whisk together the coater ingredients.
In another bowl, whisk together the milk and eggs until fully combined.
Preheat the peanut oil to 325°F over medium to medium-high heat.
Remove one filet from the brine and allow excess liquid to drip off briefly. Transfer to the milk and egg wash, ensuring the entire filet is coated. Lift the filet and allow excess liquid to drip off before placing into the flour mixture.
Generously coat the marinated filet in the coater. Using the palm of your hand, firmly press down across the entire surface of the filet.
Carefully place the coated filet into the 325°F oil. Fry for 5–8 minutes, depending on thickness, until golden brown and the internal temperature reaches 160°F.
Remove the filets and allow them to drain on a wire rack or paper towels.