Aluminum foil

Rimmed baking sheet

Wire rack

Mixing bowls

Paper towel

Arrange a rack in the middle of the oven and heat to 425 F. Line a rimmed baking sheet with aluminum foil.

Spread the panko or cracker crumbs out onto the baking sheet, add the oil, and toss to coat. Toast, stirring halfway through, 3 to 4 minutes; set aside to cool.

Place the egg, mayonnaise, salt, garlic powder, and pepper in a large bowl and whisk until smooth; set aside.

Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.

Pat the chicken dry on both sides with paper towels. This is just a little extra insurance that the coating will stick well.

Transfer the chicken to the egg mixture and toss with tongs until well coated; set aside.

Move the foil with the panko on it off of the baking sheet. Fit a wire rack into this baking sheet.

Working with 1 piece of chicken at a time, press the chicken into the panko on all sides. Move the coated chicken to the wire rack. You may have leftover breadcrumbs.

Bake until the chicken is cooked through and golden-crisp, 15 to 20 minutes.

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to four days. The panko can be toasted, cooled, and stored in an airtight container at room temperature for up to two days.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)