In a shallow bowl, thoroughly combine flour, salt, pepper, garlic powder, and paprika.

In another bowl, whisk together eggs and milk until well blended.

Take each chicken breast and dip it into the egg mixture, ensuring it is fully coated.

Next, dredge the chicken in the flour mixture, pressing gently to ensure an even coating.

Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.

Carefully add the chicken breasts to the skillet, making sure not to overcrowd the pan.

Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Once done, remove the chicken from the skillet and place it on a plate lined with paper towels to absorb excess oil.

Allow it to rest for a few minutes before serving.