This gives a nice crunchy bread-shell to bite through and helps absorb the bbq sauce.  To do this take croutons and grind them down into the fine powder.  To this, you can now add chili powder or smoked paprika for spice.

Starting with three pans/bowls.  One with flour (pinch of salt and pepper), one with well-mixed egg, and another with the breadcrumbs.

First, roll the chicken in the flour.

Then roll in the egg.

Lastly, roll in breading.

Keep one hand clean by using a fork to help roll the chicken.  This process gets messy and you want to touch as little as you need to while working with raw chicken.

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Using an oven-safe saucepan, and being cautious of boiling oils and backsplash, we want to heat the olive oil on the stove top not quite to boiling.  Add the chicken carefully, and flip them and roll them constantly until most of the oil is used and the chicken is crisp.  You can now add bbq sauce to the pan rolling the chicken to cover completely.

Frying the breading is what gives it the desired crunch, but the chicken will still need to be cooked through, and that’s why we move it to the oven. For 12 mins bake the chicken at 350°.  Finally carefully remove pan with oven mitt and place on cool stove.  Allow sitting to cool for 7 mins to cool and for flavors mix.