Using a Meat Tenderizer, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).

Combine the flour, onion powder, garlic powder, salt, and pepper in one mixing bowl. Place the egg and water mixture into another mixing bowl. Put the Panko bread crumbs into a third bowl.

Dredge chicken with the seasoned flour and pass through the egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.

Now completely cover the chicken breasts with Panko crumbs, pressing crumbs down gently if needed.

Heat the oil in a cast-iron frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.