Slice the chicken breasts into half to make them thinner. Then into smaller sections to make about 6-8 pieces.
Cover with saran wrap and pound them out with a meat mallet to about 1/4 inch thick.
Dip each chicken breast into the milk mixture to coat, then seasoned flour turning to coat, then milk, and flour once more.
Place all chicken on a separate platter to prepare for frying.
Heat oil in a large skillet over medium heat about 1/4 inch high. Drop in a few sprinkles of flour to see if it sizzles to make sure the oil is ready. Cook chicken, three pieces at a time, until edges start to look golden brown. Then flip and cook on the other side. About 3 minutes each side, or until brown and cooked through.
Remove and keep warm on a sheetpan in the oven heated to 350*F while you cook the rest.