Prepare the chicken

• Slice the chicken breast fillets thinly or pound them flat for even cooking.
• Season the chicken with salt and black pepper on both sides.

Make the breading station

• Mix the flour, cornstarch, paprika, garlic powder, salt and black pepper in a bowl.
• Beat the eggs with the milk in a second bowl.

Coat the fillets

• Dredge each fillet in the seasoned flour, pressing so it sticks.
• Dip it into the egg and milk mixture.
• Coat again in the flour mixture for a thick, crispy crust.

Heat the oil

• Pour the vegetable oil into a pan and heat over medium-high heat until hot.

Fry the chicken

• Fry the coated fillets in the hot oil, without crowding the pan.
• Turn them so they cook evenly until deep golden and cooked through.

Drain and serve

• Transfer the fried fillets to a cooling rack to drain excess oil.
• Serve hot and crispy.