Preheat the oven to 300°F. Butterfly the chicken: Cut the breasts in half lengthwise and flatten by pounding with a meat hammer or the bottom of a cast-iron skillet until about ¼ to ½ inch thick. Mix the flour, salt, pepper, turmeric, and garlic powder
on a plate. In a small bowl, beat the eggs with the water until frothy. Dip the chicken in the egg mixture and let drip well, then into the flour mixture and back into the egg mixture.