Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper
  • 2 large eggs
  • 2 tbsp whole milk
  • 1 tsp Dijon mustard
  • 4 cups unsweetened cornflakes, crushed
  • 0.5 cup grated parmesan cheese
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper

Instructions:

  1. Pat the chicken strips dry with paper towels. Season evenly with salt and black pepper.
  2. Place cornflakes in a large Ziploc bag and crush with a rolling pin until they reach the consistency of small pebbles. Avoid over-processing into a fine powder.
  3. Set up a dredging station: in one bowl, whisk together the eggs, milk, and Dijon mustard. In a second bowl, combine the crushed cornflakes, parmesan cheese, smoked paprika, garlic powder, onion powder, and cayenne pepper.
  4. Using the 'dry hand/wet hand' method, dip each chicken piece into the egg mixture, then press firmly into the seasoned cornflake mixture until fully coated.
  5. To bake: Place chicken on a wire rack set over a baking sheet. Spray lightly with olive oil. Bake at 400°F (200°C) for 15–18 minutes. To air fry: Arrange in a single layer and cook at 375°F (190°C) for 10–12 minutes, flipping halfway through.
  6. Remove from heat when the internal temperature reaches 165°F (74°C). Let the chicken rest for 3 minutes before serving to ensure the crust sets.