Mix the flour and all the spices (paprika, garlic powder, onion powder, black pepper, and salt) together in a shallow bowl. Whisk well so the seasoning gets distributed evenly throughout.

Arrange three bowls in a row: the seasoned flour on the left, beaten eggs in the middle, and breadcrumbs on the right. If using cornflakes, crush them into uneven pieces for extra crispy texture.

Cut chicken into 1 to 1.5-inch bite-size pieces. Pat them dry with paper towels before breading to help the coating stick better and fry up crispier.

Coat each piece in the seasoned flour first, shaking off excess, then dip into the beaten egg. Finally, press into the breadcrumbs, rolling to coat all sides. This double coating creates restaurant-quality crunch.

Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350 degrees F. Working in batches, carefully lower the chicken bites into the hot oil. They should sizzle immediately and turn golden within 3 to 4 minutes. Flip halfway through for even browning. Remove with a slotted spoon and drain on paper towels.

While the chicken rests, prepare the fries according to package directions, cooking until extra golden and crispy. Toss with salt right out of the fryer.

Arrange the crispy chicken bites on a plate with the fries alongside. Drizzle generously with ketchup and add hot sauce if desired.