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Preheat the oven to 425°F.
In a shallow dish, whisk the eggs.
In a second shallow dish, combine the bread crumbs, flour, seasoning salt, paprika, and pepper.
Coat each piece of chicken in the egg, then in the bread crumb mixture, pressing on firmly to adhere. Place the chicken on a plate and repeat until all the chicken is coated.
To a rimmed baking sheet, add the butter and put the pan in the oven to melt the butter. (You want the pan to get hot, but be careful not to burn the butter.)
Place each piece of chicken on the hot pan, leaving a good amount of space in between. Bake for 20 minutes, flipping gently halfway through, or until cooked through and a meat thermometer inserted into the chicken reaches at least 165°F and the coating is browned. If necessary, add another dab of butter when flipping.
Remove from pan and serve immediately.