# What You Need:
→ Chicken
01 - 1.5 lbs chicken tenders or boneless, skinless chicken breasts, cut into strips
→ Breading
02 - 1 cup panko breadcrumbs (120 g)
03 - 1 cup crushed cornflakes (60 g)
04 - 0.5 tsp garlic powder
05 - 0.5 tsp paprika
06 - 0.5 tsp salt
07 - 0.25 tsp black pepper
→ Dredging
08 - 2 large eggs
09 - 2 tbsp milk (30 ml)
→ For the Pan
10 - Olive oil spray or 2 tbsp olive oil (30 ml)
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a shallow bowl, combine panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper.
03 - Whisk together eggs and milk in a separate bowl until fully blended.
04 - Pat chicken strips dry with paper towels to remove excess moisture.
05 - Dip each chicken strip into the egg mixture, then press into the breadcrumb mixture to coat evenly.
06 - Place coated chicken strips on the prepared baking sheet. Lightly spray or drizzle olive oil over them for enhanced crispiness.
07 - Bake for 18 to 20 minutes, flipping strips halfway through. Cook until golden brown and internal temperature reaches 165°F.
08 - Allow the tenders to rest 2 to 3 minutes before serving.
