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Slice the chicken in half lengthwise.
Place in a resealable bag, or cover with plastic wrap, and using a meal mallet or rolling pin, pound the chicken out to ¼” thickness. Repeat until you have 4 pounded out pieces of chicken breast.
Place the chicken in an airtight container or resealable bag, and cover with buttermilk so that all chicken is fully coated/submerged.
Marinate in the refrigerator for a minimum of 4 hours, or up to overnight.
Once chicken is marinated, combine breading ingredients in a large bowl with a whisk until homogenous.
Add a few tbsp of the buttermilk to the dry mixture and toss with a fork to form craggly pieces.
Carefully remove each piece of chicken from the buttermilk, and coat evenly in the breading mixture.
Transfer breaded chicken to a plate as you bread. Once all chicken is breaded, allow to sit for at least 15 minutes, or refrigerate breaded chicken for up to 2 hours.
Once ready to fry, add 2-3 inches of oil to a large cast iron skillet, and heat over medium-high heat. Heat oil for 5-7 minutes. To test oil, add a small pinch of the breading to the oil. If it disintegrates immediately, the oil is ready.