Clean and trim the brussels sprouts.  Cut large ones into quarters, smaller ones in half.  Vertical cuts from the top through the stem will keep them holding together better.

Using 3 bowls, create a 3 part dredge.  The first bowl has flour, the next beaten eggs, and then the final bowl has panko crumbs, parmesan cheese and paprika mixed together.

Working in batches, dip each brussels sprout first in flour, then in egg and then in the panko mixture.

Heat oil in a skillet until very hot, but not smoking.  Working in batches, fry the coated brussels sprouts until crispy on all sides.  If your oil is deep, turning won't be necessary.  For shallow oil frying, the sprouts will need to be turned part way through.  Each batch should take about 3-4 minutes.

Remove cooked sprouts to a paper towel-lined plate and serve immediately with a sauce made by mixing 3 parts mayonnaise with 1 part Sriracha.