Cut the boneless, skinless chicken breasts into bite-sized pieces, approximately 1 to 1.5 inches. Season with salt, black pepper, garlic powder, and paprika. Mix well to evenly coat the chicken pieces.

Breading

Prepare Breading Stations

In one bowl, whisk together eggs and milk. In a separate bowl, mix together flour, cornstarch, salt, black pepper, garlic powder, and paprika.

Bread the Chicken

Dip each piece of seasoned chicken into the egg mixture, then dredge in the flour mixture. Press lightly to ensure coating sticks well. Place breaded pieces on a tray until ready to fry.

Frying

Heat Oil

In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F (175°C).

Fry Chicken

Working in batches, carefully add breaded chicken pieces to the hot oil. Fry for 4–5 minutes or until golden brown and cooked through (internal temp should be 165°F / 74°C). Remove and drain on a paper towel-lined plate.

Tossing Sauce or Dry Rub

Toss Wings

Once all chicken pieces are fried, toss them in your choice of sauce (such as buffalo) or sprinkle generously with your preferred dry rub while they are still hot. Mix to coat evenly.

Serving

Serve with Dipping Sauce

Plate the boneless wings and serve with ranch or bleu cheese dressing on the side for dipping.