Cut the chicken breasts into strips that are 3 3/4 inches long, 1/2 inch wide, and 1/4 inch thick, aiming for a fry like shape. Avoid cutting the strips any thinner than 1/4 inch to prevent the chicken from tearing.
Prepare three shallow bowls: Place the all-purpose flour in the first, beat the eggs in the second, and mix the breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper in the third.
Heat the vegetable oil in a deep fryer or heavy bottomed skillet to 350°F. Use a cooking thermometer to monitor the temperature.
Working in batches, dredge each chicken strip in flour, shaking off excess.
Dip the floured strip into the beaten eggs, ensuring it's fully coated.
Roll the strip in the breadcrumb mixture, pressing lightly to adhere.
Carefully lower the coated chicken strips into the hot oil using tongs.
Fry for about 4-5 minutes, or until golden brown and cooked through.
Remove the chicken fries with clean tongs or a slotted spoon/turner and drain on paper towels. 10. Serve immediately with your choice of dipping sauce.