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Pound chicken to ½" thickness and season both sides with salt and pepper.
Mix together egg, flour, salt, pepper, and garlic powder to form a wet batter. The consistency should be slightly looser than pancake batter (add water if needed).
Dredge chicken completely and let any excess drip off. Transfer chicken into panko breadcrumbs and coat well, making sure there are no bald spots.
Fry at 350°F for 4-6 minutes or until the chicken reaches 165°F. Set aside on a wire rack to cool. Serve with rice and mac salad and enjoy!