If the chicken breasts are thick, slice them in half horizontally to create thinner pieces. Cut these into long strips about 1.5 cm (½ inch) wide.

Set up your crumbing station by laying a large sheet of baking paper on your work surface. Combine the flour, paprika, garlic powder, onion powder, salt, and pepper on the baking paper, mixing well with your fingers.

In a large bowl, whisk together the eggs and milk (if using). On another large sheet of baking paper, place the panko breadcrumbs.

Coat the chicken strips in the seasoned flour by tossing them in the mixture until they are evenly covered. Shake off any excess flour and transfer the chicken to the egg mixture.

Using tongs, ensure the chicken is well coated in the egg mixture. Then, working with a few pieces at a time, lift the chicken from the egg, allowing any excess to drip off, and place it onto the panko breadcrumbs. Toss the breadcrumbs over the chicken and gently press down to help them stick. Repeat this process with the remaining chicken and set aside on a plate.

For shallow frying, add enough oil to a large frying pan to reach about 1 cm (½ inch) up the side. Heat the oil over medium heat. Cook the chicken in batches for 3–4 minutes on each side, or until they are golden, crispy, and fully cooked. Avoid moving the chicken for the first 30–60 seconds after placing it in the pan. Transfer the cooked chicken to a wire rack while you finish cooking the rest.

For the air fryer method, preheat the air fryer to 200°C (400°F). Arrange the chicken fingers in a single layer, leaving space between each piece, and spray generously with oil. Air fry for 8–10 minutes, turning halfway through and spraying lightly with oil again, until they are golden, crispy, and cooked through. Cook in batches if necessary.

Serve the chicken fingers immediately with coleslaw, ketchup, and ranch dipping sauce.