Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly coat the parchment with olive oil spray.
• In a shallow dish, whisk together 1/2 cup low-fat milk and 2 large eggs until combined.
• In a food processor, combine 4 cups cornflakes (unsweetened), 1 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper; pulse until you have coarse crumbs. Transfer the crumb mixture to a shallow dish.
• If using boneless skinless chicken breasts, cut them into 1-inch strips; if using chicken tenders, leave them whole. Pat the chicken pieces dry with a paper towel.
• Working one at a time, dip each chicken piece into the milk-and-egg mixture, allowing excess to drip off, then press firmly into the cornflake crumb mixture so the crumbs adhere. Place each coated piece on the prepared baking sheet in a single layer, making sure pieces do not touch.
• Lightly spray the tops of the coated chicken pieces with olive oil spray.
• Bake in the preheated oven for 25 minutes, until the coating is golden and crispy and the chicken is cooked through (internal temperature should reach 165°F).
• Remove from the oven and let the chicken rest for a few minutes. Sprinkle with finely chopped fresh parsley and serve.