# What You'll Need:
→ Chicken
01 - 1 1/2 pounds chicken tenders or boneless, skinless chicken breasts, cut into strips
→ Breading
02 - 1 cup panko breadcrumbs
03 - 1 cup cornflakes, 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 Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with nonstick spray.
02 - In a shallow bowl, mix panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper until thoroughly combined.
03 - In a separate bowl, whisk together eggs and milk until smooth.
04 - Pat chicken strips dry using paper towels.
05 - Dip each chicken strip into the egg mixture, then coat evenly with the breadcrumb mixture, pressing gently to ensure the topping adheres.
06 - Place coated chicken strips on the prepared baking sheet, leaving space between each piece. Lightly spray or drizzle with olive oil for a crisp finish.
07 - Bake for 18 to 20 minutes, turning once halfway through, until golden brown and an internal temperature of 165°F is reached.
08 - Allow tenders to rest for 2 to 3 minutes before serving.
