Step 1: Prepare the chicken
Pat the chicken breasts dry with paper towels. If they’re thick, gently pound them to even thickness — around ½ inch. This helps them cook evenly and stay juicy inside.

Step 2: Set up the dredging station
In three shallow bowls:

• Bowl 1: Add flour, garlic powder, onion powder, smoked paprika, salt, and pepper.

• Bowl 2: Beat eggs with milk until smooth.

• Bowl 3: Combine chopped pecans and breadcrumbs.

Step 3: Coat the chicken
Dip each chicken breast first in the seasoned flour, shaking off excess. Then, dip it into the egg mixture, followed by the pecan-breadcrumb mix. Press the coating gently to help it stick well.

Step 4: Sear for golden color
Heat olive oil or butter in a large skillet over medium heat. Sear chicken breasts for 2–3 minutes on each side until golden brown. Don’t overcrowd the pan; cook in batches if needed.

Step 5: Bake to perfection
Transfer seared chicken to a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).

Step 6: Rest and serve
Remove from the oven and let rest for 5 minutes before serving. This helps lock in the juices and keeps the chicken tender.