Coat Chicken: Place chicken pieces in a bowl or ziplock bag and add flour, stirring or shaking to coat completely. Set aside.

Add eggs, milk, salt and pepper, garlic powder and paprika to a bowl and stir to combine. Set aside. In another shallow bowl combine crushed cornflakes.

Dip each piece of flour-coated chicken into the egg mixture, followed by the cornflakes, gently pressing the cornflake mixture into the chicken.

To Bake. Place chicken on a parchment lined baking sheet and bake at 400 degrees F for 10 minutes. Flip chicken and bake for another 5-8 minutes or until cooked through.

To Air Fry: Spray the bottom of the fry basket with nonstick cooking spray and place half of the chicken pieces into a single layer in the basket. Generously spray the top of each piece of chicken with cooking spray. Air Fry at 360F for 3 minutes. Open air fryer, flip chicken pieces to the other side, and spray tops again with cooking spray. Increase air fryer temperature to 400F degrees and cook for 2-3 more minutes, or until crisp and cooked through.

To Fry: Heat a few inches of vegetable oil in a pot. Once hot (350 degrees F), work in batches to lower the chicken into the oil and cook for 3-4 minutes, until cooked through. Remove to a paper towel lined plate.

Serve warm with BBQ sauce, Hot Honey, ranch, Chick-fil-A sauce, or another favorite dipping sauce.