Trim any fat from the chicken breasts and slice each breast into 4-6 finger-sized strips (about 3/4 inch thick). Pat strips dry with paper towels. In a bowl, toss the chicken with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika until evenly coated.

Set up dredging station

Place the 3/4 cup flour in a shallow dish. In a second shallow dish whisk the 2 eggs with 2 tablespoons milk until smooth. In a third shallow bowl combine 1 1/2 cups seasoned breadcrumbs and 1/4 cup grated Parmesan (if using).

Dredge chicken

Working in batches, lightly coat each chicken strip in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture to fully coat. Place coated fingers on a wire rack set over a baking sheet. Let rest 10 minutes to help the coating adhere.

Fry Chicken

Heat oil

Pour about 1 cup of vegetable oil into a heavy skillet (cast iron preferred) to a depth of approximately 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles immediately.

Fry in batches

Fry the chicken fingers in batches without crowding, 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently. Transfer cooked fingers to a wire rack or paper towel-lined plate and keep warm in a 200°F (95°C) oven if desired.

Prepare Side - Fries (if chosen)

If serving fries, bake or fry the frozen French fries according to package instructions. For oven baking: preheat oven to 425°F (220°C), spread fries in a single layer on a baking sheet, bake 18-22 minutes turning once until crisp. Season with 1/2 tsp salt immediately after baking.

Prepare Side - Onion Rings (if chosen)

For onion rings: slice the onion into 1/3-inch rings and separate. Whisk 1/2 cup buttermilk with 1/2 cup water (optional) if batter seems thick. Combine 1/2 cup flour and 1/4 cup cornstarch in a shallow bowl. Dip rings into buttermilk, then dredge in the flour mixture. Fry in the same oil used for chicken at 350°F (175°C) in batches for 2-3 minutes per side until golden and crisp. Drain on paper towels and season lightly with salt.

Finish & Serve

Arrange chicken fingers on a platter with your chosen side (fries or onion rings). Garnish with chopped parsley and lemon wedges if using. Serve with ketchup or your preferred dipping sauce. Enjoy immediately while hot.