Pull out 3 shallow bowls (such as pie plates). In the first bowl mix together the cornstarch, 1 tsp salt, 1/4 tsp pepper. In the second bowl whisk the eggs together and set aside. In the third bowl mix together the breadcrumbs, Parmesan, garlic, onion, paprika, 1/2 tsp salt, and 1/4 tsp pepper.
Line a baking sheet with parchment paper and set aside. Pat the chicken dry with paper towels and working one at a time coat the chicken pieces in the cornstarch mixture the shake to remove any excess, roll in the whisked eggs and shake off any excess, then roll in the breadcrumb mixture while pressing the breadcrumbs onto the chicken to help them adhere. Place the coated chicken pieces on the lined baking sheet.
Bake the chicken for 30 minutes. Remove the baking sheet from the oven and carefully flip the chicken pieces over and bake for 30 more minutes or until chicken is cooked through (165°F internal temperature).
Place the chicken pieces on a wire rack and allow to cool for 10 minutes before serving.
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