# 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, 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 lightly grease with nonstick spray.
02 - In a shallow bowl, stir together panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper until evenly mixed.
03 - In a separate bowl, whisk eggs and milk 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 coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
06 - Place coated chicken strips onto the prepared baking sheet in a single layer. Lightly spray with olive oil or drizzle with 2 tablespoons olive oil for added crispiness.
07 - Bake in preheated oven for 18 to 20 minutes, flipping once halfway through, until golden brown and chicken reaches an internal temperature of 165°F.
08 - Allow chicken tenders to rest for 2 to 3 minutes before plating.
