Trim any fat from the chicken breasts. Slice each breast into 3–4 long strips about 3/4" wide to make finger-shaped pieces. Pat the strips dry with paper towels.

Season both sides of the chicken strips evenly with kosher salt, black pepper, garlic powder, onion powder, and paprika. Set seasoned chicken aside while you prepare the breading station (about 5 minutes).

Breading Station

Set up three shallow bowls or plates: Bowl 1 — flour. Bowl 2 — whisk together eggs and milk until smooth. Bowl 3 — combine panko breadcrumbs, grated Parmesan (if using), and dried Italian seasoning.

Working with one piece at a time, dredge a chicken strip in the flour, shaking off excess. Dip it into the egg wash, letting excess drip off, then press it firmly into the panko mixture until well coated. Place the coated fingers on a wire rack or plate. Repeat with remaining strips.

For an extra-crispy double coating (optional): after the first panko coat, dip back into the egg wash and press again into the panko mixture for a thicker crust.

For Frying / Finishing

Heat a large skillet over medium-high heat and add the vegetable oil. Heat until oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns within 10–15 seconds when dropped in.

Arrange chicken fingers in a single layer in the skillet without crowding (work in batches if needed). Fry for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Use tongs to transfer cooked chicken fingers to a paper towel-lined plate or a wire rack set over a baking sheet to drain and stay crisp. If cooking in batches, keep finished fingers warm in a 200°F (95°C) oven while you finish the rest.

Sprinkle chopped fresh parsley over the chicken fingers if desired and serve with lemon wedges and your choice of dipping sauces (ketchup, honey mustard, ranch, etc.).