• In a large shallow baking dish, mix all of the ingredients for the seeded crust (above).
  2 cups plain panko bread crumbs, 6 tablespoon salted sunflower seeds, 3 tablespoon toasted white sesame seeds, 2 tablespoon black sesame seeds, 1 tablespoon salt, ½ tablespoon pepper, 2 teaspoon turmeric, ½ teaspoon cayenne pepper
• In another large shallow baking dish add your flour
  1 cup all purpose flour
• In a third large shallow baking dish add your beaten eggs
  2 eggs
• Now line up all of your baking dishes in a row next to each other starting with the flour then the egg then the seeded crust mix so you have a nice assembly line ready for the chicken.
• Once you have done this, take the chicken breasts that you have pounded thin with a rolling pin or similar and dip it into the flour making sure to coat both sides well.
  6 boneless skinless chicken breasts
• Now remove the chicken from the flour and give it a light shake to remove any excess flour and then place it in the egg mixture.
• Coat the chicken front and back in the egg and then place it into the seeded crust mixture.
• Make sure to press the chicken down well in the seeded crust mixture so there is some of the mixture on all of it.
• Once the chicken is completely coated with the seed mixture, place it on a plate and continue to coat the remaining chicken following the steps above.

Cooking the chicken

• Pre-heat a large skillet over medium heat.
• Add you oil to the pan and let it get nice and hot.
  ⅛ cup vegetable oil
• Once the oil is heated, begin adding your chicken.
• Cook for about 4 minutes or until you see a nice golden color.
• Turn the chicken over and cook the other side for another 3-4 minutes until golden in color.
• Remove from the pan and serve immediately.