# What You 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
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or apply a thin layer of nonstick spray.
02 - In a shallow bowl, combine panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper.
03 - Whisk eggs and milk together in a second bowl until fully incorporated.
04 - Pat chicken strips dry with paper towels to promote even browning.
05 - Dip each chicken strip into the egg mixture, then coat completely in the breadcrumb mixture, pressing gently to adhere.
06 - Arrange coated chicken strips evenly on prepared baking sheet. Mist lightly with olive oil spray or drizzle with olive oil for crispness.
07 - Bake 18 to 20 minutes, turning once halfway through, until golden and the internal temperature reaches 165°F.
08 - Let the chicken rest for 2 to 3 minutes before serving to retain juiciness.
