Instructions

• Preheat oven to 400°F (200°C). Line a baking tray with parchment paper, place a cooling rack on the tray, and spray the rack with non-stick cooking spray; set aside.
• Put the 1 cup crushed corn flakes into a medium bowl (or crush whole flakes in a sealed bag first). Add 1/4 cup grated parmesan, 1 tsp sweet paprika, 1/2 tsp salt, and 1/2 tsp black pepper; stir to combine.
• Place 1 cup all-purpose flour in a shallow bowl or plate.
• Crack the 1 egg into a separate bowl and whisk until uniform.
• Trim any excess fat from the 2 chicken breasts and cut each breast into even strips about 1/2–3/4 inch wide. Pat the strips dry with paper towels.
• Working one strip at a time, dredge a chicken strip in the flour, shaking off excess.
• Dip the floured strip into the whisked egg, then press it into the corn flake–parmesan mixture until evenly coated on all sides. Press crumbs onto the chicken so they adhere.
• Place the coated strips on the prepared cooling rack in a single layer, making sure they do not touch and are evenly spaced. Repeat until all strips are coated.
• Bake in the preheated oven for 20 minutes, flipping the strips once about halfway through (at ~10 minutes) for even browning, until the coating is golden and the chicken is cooked through (165°F / 74°C internal temperature if using a thermometer).
• Remove from the oven, let rest for 2–3 minutes, then serve.