Preheat your oven to 170°F (to keep cooked chicken warm) and prepare a paper towel–lined baking sheet.
Pat the chicken pieces very dry with paper towels and let them rest on the towels while you prepare the breading and oil.
Pour oil into a heavy-duty skillet to a depth of about 1 inch and heat over medium–medium-high until it reaches 350°F on a thermometer.
Season the chicken lightly with a small pinch of salt and pepper.
Set up a three-pan breading station: one with the flour, one with the beaten eggs, and one with the panko mixed with baking powder, the remaining salt, pepper, garlic powder, and paprika.
Working in small batches, dredge each piece of chicken in flour to coat, dip into the beaten eggs, then press into the panko mixture so all surfaces are evenly coated.
Carefully lower the breaded chicken into the hot oil one piece at a time. Adjust the heat to maintain a steady 350°F and avoid excessive sputtering or the oil becoming too cool.
Fry until the coating is golden brown and the chicken reaches an internal temperature of 165°F, turning as needed for even browning; cooked pieces will float.
Transfer cooked chicken to the paper towel–lined baking sheet and keep in the 170°F oven to drain and stay warm while you finish the remaining batches.
Serve the chicken hot.
