First try breding this way.

1) Flour the chicken.
2) Egg the chicken.
3) Crumb the chicken

This is the most basic breading method.

http://www.youtube.com/watch?v=EzF6Eaga8Pw

Also sounds like you might not be frying at a hot enough temperature. When frying the oil should be hot to the point, where if a drop of water to go into the pan would crackle and fly out. Thats how I usually test my oil. The frying should be done hot and fast to ensure a crisp texture.

To ensure your breasts are being cooked all the way. Before breading - Put the breast in between 2 sheets of plastic wrap and pound them to a uniform thickness. I use a small heavy pan to do this.

To fry a breast about 1/2" thick should take no more and a minute on each side especially if they are to be finished in the oven. To be sure they won't burn watch the edges of the chicken once they reach a golden brown they are ready to flip. Pat dry with a paper towel and finish the dish the same way you did before.

Let me know if you have better luck this way, its the way I make it and people love my chicken parm.

P.S. For extra crisp a Panko bread crumb will crisp up much nicer than regular bread crumbs. You can usually find this in the bread crumb section of most super markets. If not check the asain food section in the ethnic isle.

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