Prepare the chicken:
Start with boneless, skinless chicken breasts. Cut them into even pieces, about 2.5 cm (1 inch thick.)

Prepare the coating:
Prepare three bowls, one with flour, one with beaten eggs, and one with breadcrumbs.
Season the flour and breadcrumbs with salt, pepper, and any other desired seasonings.

Dredge the chicken:
Dredge each piece of chicken in the flour, shaking off any excess.

Dip the chicken:
Dip the chicken in the beaten eggs, making sure it is fully coated.

Cover the chicken in breadcrumbs:
Roll the chicken in the breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they stick.
Repeat until all chicken pieces are breaded.

Rest the Chicken:
To ensure that the breadcrumbs stick to your chicken during cooking, it's important to let it rest in the fridge for a few minutes after crumbing.
While a few minutes will do the trick, it's recommended to let it rest for at least 30 minutes.

This will allow the breadcrumbs to adhere to the chicken and prevent them from falling off while cooking.

Baking the chicken:
Place the breaded chicken on a baking sheet lined with parchment paper.

Bake the chicken in a preheated oven at 200°C (400°F) for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.

Pan frying the chicken:
Heat a skillet over medium-high heat and add oil. Once the oil is hot, add the chicken pieces and cook for 3-4 minutes on each side, or until golden brown and cooked through.

Serve and enjoy:
Serve hot and enjoy your perfectly crumbed chicken!