Direction

1. Simple green salad (such as Little Gem lettuce with ranch dressing, fresh dill, sliced chives, and black pepper), for serving
2. Preheat oven to 200°F. Sprinkle chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Add eggs to a large shallow bowl; beat well. Place flour in a second large shallow bowl. Place breadcrumbs, cheese, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a third large shallow bowl.
3. Dredge chicken in flour, then dip in beaten eggs, letting excess drip off; dredge in breadcrumb mixture, patting to ensure an even coating. Transfer chicken to a parchment paper–lined baking sheet.
4. Place an oven-safe wire rack inside a rimmed baking sheet; set aside. Heat oil in a 12-inch skillet over medium-high until shimmering (or see Notes from the Food & Wine Test Kitchen for air fryer instructions). Working in batches, cook chicken until golden brown and a meat thermometer inserted into center of chicken registers 165°F, 2 to 3 minutes per side. Transfer chicken to prepared baking sheet, and keep warm in oven. Carefully pour oil through a fine wire-mesh strainer into a small heatproof bowl; discard solids. Reserve 1/2 cup oil; discard remaining oil.
5. Add brown sugar, salt, crushed red pepper, dill, garlic powder, and 1 tablespoon cayenne pepper to reserved 1/2 cup oil; stir to combine. Add up to 1 tablespoon additional cayenne pepper to taste. Brush about 1 tablespoon spicy oil over 1 side of each chicken piece. Serve immediately with salad, if desired.