# 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 ground 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:
01 - Preheat oven to 425°F (220°C). 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 evenly combined.
03 - In a separate bowl, whisk eggs and milk together 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 in the breadcrumb mixture, pressing gently to adhere the coating.
06 - Place coated chicken strips on the prepared baking sheet. Lightly spray or drizzle olive oil over the tenders for a crisp finish.
07 - Bake in preheated oven for 18 to 20 minutes, turning once halfway through, until golden brown and cooked to an internal temperature of 165°F (74°C).
08 - Allow chicken tenders to rest for 2 to 3 minutes before serving.
