Golden, crunchy strips are baked for juicy tenderness inside and crisp outside, perfect for family dinners.
# What You'll Need:
→ Chicken
01 - 1 1/2 pounds chicken tenders or boneless, skinless chicken breasts, sliced into strips
→ Breading
02 - 1 cup panko breadcrumbs
03 - 1 cup cornflakes, finely crushed
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Dredging
08 - 2 large eggs
09 - 2 tablespoons milk
→ For the Pan
10 - Olive oil spray or 2 tablespoons olive oil
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or apply a light coat of nonstick spray.
02 - In a shallow bowl, mix panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper until evenly incorporated.
03 - In a separate bowl, thoroughly whisk the eggs together with the milk.
04 - Pat chicken strips dry with paper towels to ensure optimal breading adherence.
05 - Dip each chicken strip into the egg mixture, then coat fully with the breadcrumb mixture, pressing gently so the breading adheres.
06 - Place breaded chicken strips on the prepared baking sheet in a single layer. Lightly spray or drizzle with olive oil to encourage crispness.
07 - Transfer to the oven and bake for 18–20 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F.
08 - Allow chicken to rest for 2–3 minutes before serving.
