Flatten the chicken breasts to an even thickness using a meat mallet. This ensures even cooking.

Season both sides with salt and pepper.

Note: Ensuring your chicken is of even thickness is key to achieving that perfectly crispy texture without overcooking.

In one bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.

In a second bowl, whisk together milk and eggs.

In a third bowl, combine breadcrumbs with grated Parmesan cheese.

Dredge each chicken piece in flour, dip in egg mixture, then coat with breadcrumb mixture.

Warning: Make sure each piece is thoroughly coated to prevent the oil from seeping into the chicken and making it greasy.

Heat oil in a deep fryer or skillet to 350°F (175°C).

Fry chicken in batches until golden brown and the internal temperature reaches 165°F (74°C), about 5-7 minutes each side.

Drain on kitchen paper.

Fact: The ideal frying temperature is crucial; too hot and the outside burns before the inside cooks, too cool and the chicken absorbs too much oil, becoming soggy.