In a shallow dish, mix together the plain flour, paprika, garlic powder, onion powder, salt, and black pepper.

Place the beaten eggs in another shallow dish.

In a third shallow dish, spread out the bread crumbs.

Take each piece of chicken and coat it first in the seasoned flour mixture, then dip it into the beaten eggs, and finally coat it thoroughly with bread crumbs.

Place the coated chicken pops on a plate and let them rest in the refrigerator for 30 minutes to allow the coating to set.

Heat vegetable oil in a deep frying pan over medium heat.

Once the oil is hot, fry the chicken pops in batches for about 3-4 minutes on each side or until golden brown and cooked through.

Remove the chicken pops from the oil and place them on a plate lined with kitchen paper to drain any excess oil.

Serve the chicken pops hot with your favourite dipping sauce.