Cut 2 chicken breasts vertically into 1" thick strips for cutlets. If using a similar weight (1-1.5lb) of tenders, remove the tendons but keep whole.
In a large bowl, combine a cup of flour with salt and msg (or chicken powder), black pepper, garlic and onion powders, turmeric and paprika. Add the chicken and toss liberally to coat completely.
Remove chicken to a second bowl. Pour a well-beaten egg over the chicken and work by hand to completely cover. Do not overwork; flour will be wet but still evenly adhere to chicken.
Move coated chicken to a large pan or plate filled with a 4:1 ratio by weight of panko bread crumbs and finely grated parmesan cheese (and optionally some powdered hot pepper - gochugaru is very good) piece by piece - I use the pan I will be frying in, wiping it out between. You will need 200g of panko and 50g grated cheese for 2 breasts cut into 7-8 cutlets (it's more than you'd think, because cutlets have a lot of surface area), or half as much for tenders.
Press cutlet chicken into crumbs, cut side down, hard, with the flat of your palm. Flip and press again, fully coating in crumbs.
Shallow pan fry chicken til crispy, flipping once. Salt immediately on removal from oil and cool on paper towels and/or on racks. Can be sauced or dipped or whatever else you'd like from here.
Reheat from frozen in a 375 oven for 25ish minutes.