Thai Basil Chicken

1. Arrange the chicken breasts in a large dish.
2. Combine the marinade ingredients in a small bowl. Spoon over the chicken. Using your hands, spread the marinade evenly over the breasts. Cover with plastic wrap. Allow to sit in the refrigerator for at least 3 hours.
3. When ready to bake the chicken, begin by arranging your breading station. You will need three dishes. The first bowl will have the flour in it. The second bowl will have the beaten eggs. The third bowl will have the breadcrumbs. By arranging your station in this order, it makes the breading process much easier and a lot less messy.
4. Next you will dredge each piece of chicken. Do no wipe the marinade off the chicken. Remove each piece of chicken from the marinade. Dredge the chicken in the flour, then in the egg, then coat it with breadcrumbs. Place on a rimmed baking sheet that has been covered with a wire rack. This will allow the breading to set before cooking. You want to allow it to sit for 2-3 minutes prior to frying.
5. While the breading is setting up, heat the butter and oil in a large skillet over medium heat. When the oil is hot and slightly bubbling with the butter, place the chicken carefully into the pan. You may need to cook in batches as you do not want to crowd the pan. Cook for 3-4 minutes per side (cooking time will depend on the thickness of your chicken) or until golden brown and crisp. Place chicken on a clean wire rack to drain excess oil.
6. If you are cooking in batches, repeat the process for the remaining chicken breasts.