Preheat oil in a frying pan over medium heat.

Set up a breading station: In one bowl, pour the flour, in another bowl, crack and beat the eggs, and in a third bowl, mix the breadcrumbs with salt, pepper, and paprika.

Dip each chicken strip into the flour, then into the eggs, allowing excess to drip off, and finally roll in the breadcrumb mixture for even coating.

Carefully drop the breaded chicken fingers into the hot oil, cooking until golden brown and cooked through, about five minutes on each side or until the internal temperature reaches 165°F.

Remove the strips from the oil and let them drain on paper towels to absorb excess oil.

Serve with your favorite dipping sauces such as ketchup, ranch, or honey mustard.