Line a large sheet pan with paper towel to drain chicken. Heat a large skillet over medium high heat, once heated, add a drizzle of oil to coat the bottom of the pan.
Working in batches so you don’t crowd the pan, drop dredged chicken into the pan and saute undisturbed until chicken is golden brown, flip and brown the other side, about 2-3 minutes per side. Drain the chicken on the prepared sheet pan.