Preheat your oven to 350°F.

In a shallow bowl, mix together the flour, garlic powder, oregano, basil, salt, and black pepper.

In another shallow bowl, beat the eggs and milk together.

In a third shallow bowl, add the Italian-seasoned breadcrumbs.

Cut each chicken breast in half horizontally to create thinner pieces of chicken.

Dredge each piece of chicken in the flour mixture, shaking off any excess.

Dip the chicken in the egg mixture, making sure to coat it evenly.

Finally, coat the chicken in the breadcrumbs, pressing them on firmly so they stick.

Heat the vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, add the chicken pieces to the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.

Transfer the chicken to a baking dish and bake in the preheated oven for 10-12 minutes, or until the chicken is cooked through.

While the chicken is baking, prepare the sauce by heating the marinara sauce in a saucepan over medium heat.

Add the basil, oregano, and red pepper flakes to the saucepan and stir to combine.

Once the chicken is done baking, serve it hot with the marinara sauce on top.