Begin by drying the chicken breasts with paper towels. This ensures a better sear and texture.

Lay them shiny side down on a cutting board and cut off the chicken tenders, setting them aside.

Using a sharp knife, carefully score the chicken breasts top to bottom and side to side, creating shallow cuts every half inch. Be careful not to cut all the way through.

Cover the breasts with Saran wrap and gently pound them using a meat tenderizer to achieve a uniform thickness. Season both sides liberally with salt and pepper.

In a small bowl, combine the sour cream and Dijon mustard. Rub this mixture all over the chicken breasts, ensuring it seeps into every crevice.

Cover and refrigerate for about 15 minutes to allow flavors to meld.

In a medium bowl, whisk the egg and set it aside. On a large plate, spread the flour evenly, preparing it for the chicken coating.

In a skillet, pour enough vegetable oil to cover the bottom. Heat over medium-high until shimmering.

Take each chicken breast and dip it in the egg mixture, followed by a thorough coating in flour. Shake off any excess flour before placing it in the skillet.

Fry the chicken breasts in batches, starting with three pieces. Cook for about 2-3 minutes per side, uncovered, until they reach a deep golden brown.

Once done, remove the chicken from the skillet and place it on a plate lined with paper towels to absorb excess oil. Repeat the frying process for the remaining chicken tender and breast.

Enjoy your fried chicken breasts hot, paired with your favorite side dishes, or use them in delicious chicken sandwiches.