Pat the chicken pieces dry with paper towels. Season with a little salt and pepper.
In one bowl, mix the flour, breadcrumbs, garlic powder, paprika, salt, and black pepper.
In another bowl, beat the eggs.
Dip each piece of chicken into the egg, letting the excess drip off.
Coat the chicken in the breadcrumb mixture, pressing gently to adhere the breading.
Heat about 2 inches of oil in a deep frying pan or Dutch oven to 350°F (175°C).
Fry the chicken in batches for 6-8 minutes per side, depending on the size, until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a wire rack to drain.
In a small saucepan, melt the butter over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Remove from heat and stir in the Parmesan cheese until melted and smooth.
Drizzle the garlic Parmesan sauce over the fried chicken or toss the chicken in the sauce until fully coated.
Garnish with chopped parsley if desired and serve with your favorite sides.