Prep the chicken. Place the chicken breasts, one to two at a time, between two pieces of parchment paper or in a thick zip-top bag. Pound with a meat mallet, rolling pin, or skillet until the chicken is 1/2-inch thick and even in thickness. Pat the chicken dry with paper towels.
Prepare the breading for the chicken. In a medium bowl, whisk together the buttermilk and the egg. In a separate bowl, whisk together the flour, breadcrumbs, baking powder, and Stone House Seasoning.
Preheat the oven to 425º F. Add the butter and olive oil to the skillet and place the skillet in the oven to melt the butter. Remove the skillet from the oven once the butter melts and swirl the skillet to make sure the butter and olive oil coat the interior of the skillet.
Add breading to the chicken. Dip the chicken breasts into the buttermilk egg mixture and then into the flour mixture. Repeat dipping into the buttermilk egg mixture and then into the flour mixture with a final dip into the egg mixture.
Place chicken in the skillet. Add the chicken to the skillet, leaving space in between each breast. You may need to cook in batches depending on the size of the chicken.
Oven fry the chicken. Place the skillet into the oven and bake the chicken for 10-12 minutes. Using a metal spatula, carefully turn the chicken over and bake for another 5-10 minutes. Broil the chicken until it turns crispy, golden brown and registers 165º F when checked with an instant-read thermometer, about 3 minutes.
Rest the chicken. Remove from the oven and allow to rest for 5 minutes in the skillet before serving.
