Pour oil into a large pot or high-sided skillet– about 1 + ½ inches high.
Clip on a deep-fry thermometer.
Heat oil tomedium.
Set up a dredging station: Put flour, eggs, and breadcrumbs in each of 3 separate bowls.
Season thebreadcrumbs with the paprika, salt, and ground black pepper.
Put a piece of chicken between 2 large pieces ofplastic wrap and pound the chicken with a rolling pin (or rolls it firmly) untilit's very thin but not torn.
Repeat with the remaining chicken.
Coat chicken first in flour, then egg wash, andfinally in breadcrumbs.
Then fry in batches, turning once, until goldenbrown, 2 to 3 minutes.
Move to a wire rack that is set over a bakingsheet to drain.
Season both sides of the chicken breasts withsalt and pepper.
Hold in a warm oven if not serving immediately.Serve with lemon wedges.