Prepare the chicken – If the chicken breasts are particularly thick, slice them in half horizontally to make thinner steaks. Then cut into long strips around 1.5 cm (½ inch) wide.

Prepare the crumbing station – Place a large sheet of baking (parchment) paper on your work surface. Add the flour, paprika, garlic powder, onion powder, salt and pepper directly onto the baking paper. Use your fingers to mix until well combined. Whisk the eggs and milk (if using) together in a large bowl. Place the panko breadcrumbs on a second large sheet of baking paper.

Flour the chicken – Add all of the chicken strips directly to the seasoned flour. Use your hands to toss the chicken until evenly coated. Gather the chicken up, shake off any excess flour, then transfer all the chicken directly to the egg mixture.

Coat the chicken – Use tongs to toss the chicken through the egg mixture until evenly coated. Working with a few pieces at a time, lift the chicken from the egg, allowing any excess to drip off, then place it onto the panko breadcrumbs. Use the edges of the baking paper to help toss the panko over the chicken, then gently press down with the palm of your hand so the crumbs adhere. Repeat with the remaining chicken. Set aside on a plate.

Cook: shallow-fry method – Add enough oil to a large frying pan to come approximately 1 cm (½ inch) up the side of the pan. Heat over medium heat. Cook the chicken in batches for 3–4 minutes on each side, or until golden, crisp and cooked through. Avoid moving the chicken for the first 30–60 seconds after it goes into the pan. Transfer to a wire rack while you cook the remaining chicken.

Cook: air fryer method – Preheat the air fryer to 200°C (400°F). Arrange the chicken fingers in a single layer, leaving a little space between each piece. Spray generously with oil. Air fry for 8–10 minutes, turning halfway and spraying again lightly with oil, until golden, crisp and cooked through. Cook in batches if needed.

Serve – Serve immediately with coleslaw, ketchup and ranch dipping sauce.