8 chicken tenders, cut into 2-inch chunks
1/2 cup rice flour
2 eggs, room temperature
1 cup cornstarch
1 teaspoon paprika
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 tablespoons light olive oil

Whisk eggs in a medium bowl; set aside. Mix cornstarch, paprika, salt and pepper; set aside. Place in a row in three separate dishes, the rice flour, eggs, then cornstarch mixture. Piece by piece dredge chicken chunk in rice flour, then egg, then cornstarch using one hand for the dry ingredients and one hand for the egg mixture.

Heat skillet, then add oil until hot and shimmering. Add chicken chunks to skillet and cook 2 minutes each side. This takes about 2 batches, be careful not to overcrowd the chicken chunks in the skillet. Remove chicken chunks and drain on a paper towel. Keep warm and serve immediately.