# 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 ground black pepper
→ Dredging
08 - 2 large eggs
09 - 2 tablespoons whole milk
→ For the Pan
10 - Olive oil spray or 2 tablespoons olive oil
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly coat with nonstick spray.
02 - In a shallow bowl, mix together panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper until evenly combined.
03 - In a separate bowl, vigorously whisk eggs with whole milk until fully blended.
04 - Pat chicken strips dry with paper towels to ensure crisp coating.
05 - Dip each chicken strip into the egg mixture, then press into breadcrumb mixture to coat completely, ensuring full coverage.
06 - Place coated chicken pieces in a single layer on the prepared baking sheet. Spray or drizzle lightly with olive oil for optimal crispiness.
07 - Transfer to the oven and bake for 18 to 20 minutes, turning pieces halfway through, until golden and cooked through with internal temperature reaching 165°F.
08 - Allow chicken tenders to rest for 2 to 3 minutes before serving to lock in juices.
