Mix the half seasoning, half paprika, onion powder, garlic powder, black pepper, salt, knorr, and flour. You can mix in a shallow bowl or in a big ziplock bag.

In a separate bowl, lightly beat the two eggs with a sprinkle of salt and some seasoning.

Add salt, pepper, the remaining seasoning, paprika, onion powder, garlic powder, and onion powder with the chicken. Mix until the chickens are all coated. This will help with the seasoning of the chicken and a great way to let the chicken absorbs the seasoning instead of adding the seasonings to just the flour and or breadcrumbs.

Pour breadcrumbs  (I used Italian breadcrumbs) into a bowl. If you're not using seasoned breadcrumbs you might want to add some seasoning to the breadcrumbs and set aside.

Arrange your dredge station. Flour on the left (if you're using a bowl) next to it is the egg mixture then breadcrumbs.

Dip the seasoned chicken into the flour and coat thoroughly. If you're using a plastic bag, drop the chickens in the seasoned flour bag and coat the chickens. Shake off the excess flour.

Drop a few coated chickens at a time into the egg mixture and coat the chicken.

TIP: you might want to use one hand for wet and the second hand for dry.

The final coating will be the breadcrumbs, remove the chickens from the egg and dredge into the breadcrumbs. Shake off the excess and place on a baking sheet or a tray, repeat the process until you finish the process.

In a dutch oven, fryer, or a frying pan, add enough oil to fry. Heat the oil over medium-high heat, about 350 degrees F.

Drop the coated chicken, a few at a time don't overcrowd the oil. Fry on both sides until fully cooked or golden brown.

Drain the excess oil from the chicken on a lined bowl or baking sheet with paper towels. 

Let it cool down.

Serve without or with any condiments if your choice. Enjoy!