Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, combine the flour, paprika, cayenne pepper, garlic powder, salt, and black pepper.
In another shallow dish, whisk together the eggs and milk.
In a third dish, place the panko breadcrumbs.
Dredge each chicken strip in the flour mixture, shaking off any excess.
Dip the floured chicken strips into the egg mixture, ensuring they are well-coated.
Finally, coat the chicken strips in the panko breadcrumbs, pressing gently to adhere.
Place the coated chicken strips on the prepared baking sheet.
Drizzle the olive oil over the chicken strips to help them crisp up in the oven.
Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
Remove from the oven and let cool slightly before serving.
Variations & Tips
For a milder version, reduce the amount of cayenne pepper or omit it altogether. You can also add some grated Parmesan cheese to the panko mixture for an extra layer of flavor. If you prefer a gluten-free option, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives. For a touch of sweetness, add a teaspoon of brown sugar to the flour mixture. And if you’re in the mood for a different protein, try using turkey or pork strips instead of chicken
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