For chicken breast, brine it in a mixture of kosher salt & brown sugar for an hour. Pound it down until it's evenly thin, dip it in egg wash & flour and then fry it in a pan like schnitzel. Instead of pounding it flat, you could also cut it into thick strips (chicken fingers). Maybe use panko breadcrumbs instead of flour to make it even more crispy.

A basic brine ratio is:
1 gallon water
3/4 cup kosher salt
2/3 cup sugar