Preparation Steps:

• Start by cutting your boneless, skinless chicken breasts into bite-sized cubes. Aim for uniform pieces to ensure even cooking.
• In one bowl, combine the all-purpose flour, garlic powder, ground paprika, onion powder, kosher salt, and ground black pepper. In another bowl, whisk together the eggs and water until smooth. Lastly, place the Panko breadcrumbs in a third bowl.
• Take a piece of chicken and dredge it in the flour mixture, making sure to coat it thoroughly. Shake off any excess flour, then dip it into the egg wash, allowing any extra to drip off. Finally, roll it in the Panko breadcrumbs, pressing gently to ensure a good coating. Repeat this process for all chicken pieces.
• In a frying pan or deep fryer, heat about 2 inches of vegetable oil over medium-high heat. To test if the oil is ready, drop a small piece of bread into the oil. If it sizzles and turns golden brown within 30 seconds, your oil is ready for frying.
• Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry until they are golden brown and cooked through, about 4-5 minutes per batch. Use tongs to flip them halfway through for even cooking.
• Once the chicken is cooked, transfer it to a plate lined with paper towels to absorb excess oil. Allow it to cool for a couple of minutes before serving. You can pair it with your favorite dipping sauces for an extra flavor kick!