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In a large ziplock bag, combine the flour, seasoned salt, and pepper. Add the chicken, close the top, and toss to coat the chicken in the flour, making sure that the pieces of chicken don’t stick together.
Place the eggs in a shallow bowl and whisk to break them up.
In another shallow bowl, combine the seasoned breadcrumbs and the panko breadcrumbs with the garlic powder and cayenne pepper.
Working in batches, remove the chicken pieces from the ziplock bag, shaking off any excess flour. Dip them into the egg, then into the breadcrumb mixture, making sure to coat each piece well.
Transfer to a cooling rack while you finish coating all of the chicken pieces.
Add enough oil to a large skillet to go about 1-inch deep. Heat until hot, about 350ºF.
Again working in batches, fry the chicken until golden brown and cooked through, turning each pieces a few times.
Transfer to a paper towel lined plate and continue until all of the chicken has been cooked.