Scale

For the Chicken:

2 chicken breasts (cut into strips)

1/2 cup flour

2 eggs (beaten)

1 cup breadcrumbs (panko preferred)

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Optional:

Parmesan cheese for extra flavor

Dipping sauces (ketchup, honey mustard, ranch)

1. Preheat oven to 200°C (400°F) and line a baking tray.

2. Season chicken strips with salt and pepper.

3. Prepare three bowls: flour, beaten eggs, and breadcrumbs mixed with garlic powder and paprika.

4. Coat each chicken strip in flour, then dip in egg, then coat with breadcrumbs.

5. Place coated tenders on the baking tray.

6. Bake for 18–22 minutes until golden and cooked through, flipping halfway.

7. Serve hot with your favorite dipping sauces.

Use panko breadcrumbs for extra crispiness.

Spray lightly with oil before baking for better color.

Do not overcrowd the tray.

Store leftovers in fridge up to 3 days.

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