Step 1: Prepare the Chicken

Rinse the chicken breasts under cold water and pat them dry with paper towels.

Cut the chicken breasts into bite-sized pieces (about 1 to 1.5 inches).

Uniform pieces will ensure even cooking and crispiness.

Step 2: Set up the Breading Stations

In a shallow bowl, whisk together flour, cornstarch, lemon pepper seasoning, garlic powder, onion powder, paprika, salt, and black pepper.

In a separate shallow bowl, whisk together the eggs and milk to create an egg wash.

Step 3: Bread the Chicken Bites

Dredge each chicken piece in the dry flour mixture, making sure it’s fully coated on all sides.

Dip the floured chicken into the egg wash, ensuring it’s submerged.

Return the chicken to the dry mixture and coat it again for a double coating that will ensure extra crispiness.

Place the breaded pieces on a clean plate or baking sheet.

Step 4: Fry the Chicken Bites

Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

Add the breaded chicken in batches, making sure not to overcrowd the pan. Fry 6-8 pieces at a time.

Fry for 4-6 minutes or until golden brown and the internal temperature reaches 165°F (74°C).

Remove the chicken from the oil and drain excess oil on a wire rack lined with paper towels.

Step 5: Serve and Enjoy

Optionally, sprinkle extra lemon pepper seasoning over the chicken immediately after frying.

Serve with fresh lemon wedges for added zing and garnish.

Pair with your favorite dipping sauces like ranch, honey mustard, BBQ sauce, or a creamy lemon aioli.