Prep the chicken: Trim any fat. Slice the chicken into long, even strips about 1/2 inch thick and 4–5 inches long. Aim for consistent size so everything cooks at the same rate.

Season the meat: In a bowl, toss the strips with salt, pepper, paprika, garlic powder, onion powder, and sugar. Let them sit 10–15 minutes while you set up the coating station.

Set up three bowls: In one bowl, mix flour and cornstarch. In the second, beat eggs with milk or water. In the third, add panko and Parmesan (if using). Lightly season the breadcrumb bowl with a pinch of salt.

Coat the chicken: Dredge each strip in the flour mixture, shake off excess, dip in egg, then press into the breadcrumbs until fully coated. For extra crunch, gently press the crumbs so they stick well. Place coated strips on a wire rack for 5 minutes to help the crust set.

Choose your cooking method: Frying: Heat 1–1.5 inches of oil in a heavy skillet to 350–365°F (175–185°C). Fry in batches for 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack and sprinkle with a pinch of salt.

Baking: Heat oven to 425°F (220°C). Place strips on a wire rack set over a sheet pan. Mist both sides with oil spray. Bake 12–15 minutes, flipping halfway, until golden and cooked through.

Air-frying: Heat air fryer to 390°F (200°C). Lightly spray the basket. Arrange strips in a single layer, spray tops, and cook 8–10 minutes, flipping halfway, until crisp and cooked through.

Rest and serve: Let chicken fries rest 2–3 minutes so the juices settle. Serve hot with your favorite dips and a squeeze of lemon for brightness.