Cut 2 chicken breasts vertically into 1" thick strips for cutlets. If using a similar weight (1.5-2lb) of tenders, remove the tendons. You can try to keep them whole but can also cut them up into bite-sized pieces.
In a large bowl, combine a half cup of flour with salt and msg (or chicken powder), black pepper, garlic and onion powders, turmeric and paprika and optionally some powdered chili for heat. This is where all your flavor is coming from so overdo it - mixture should be only vaguely flour-colored when you're done.
Add the chicken and toss to liberally coat.
In a second bowl, beat two eggs with a dash of milk or cream and a pinch of salt until uniform.
Prep a third bowl (or for cutlets, a sheet pan) with a 4:1 ratio by weight of panko bread crumbs (160g) and finely grated parmesan cheese (40g).
Begin heating your frying oil, slowly and evenly. You want it hot and shimmering but not smoking.
Shake the excess flour off the pieces of chicken and drop them into the egg mixture bowl. Work as briefly as possible by hand to cover the chicken in egg mixture, and drop the pieces separately in the bread crumb mixture.
Toss tenders in bread crumbs - if making cutlets, press chicken firmly and thoroughly into bread crumbs - and drop individually into oil. Any that cannot fit in the first batch should be laid out on a rack pre-frying to avoid sticking.
Shallow fry chicken til crispy, flipping (ideally) once, 5ish minutes to a side. Salt immediately on removal from oil and cool on paper towels on a rack. Can be sauced or dipped or whatever else you'd like from here, or frozen.
Reheat from frozen in a 375 oven for 20ish minutes.