Baked Chicken Tenders

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

If using whole breasts, cut them into ¾-inch strips. Season the strips or tenderloins with ¼ teaspoon each salt and pepper.

In a bowl, combine flour and seasoned salt. In a second bowl, whisk eggs with water.

In a third shallow dish, combine cornflake crumbs, bread crumbs, paprika, garlic powder, and ¼ teaspoon salt & pepper (more to taste).

Dip the chicken in flour, shaking of any excess, then dip in the egg mixture, and finally into the breadcrumb mixture gently pressing to adhere.

Place the chicken on the prepared pan and generously spray with cooking spray or oil.

Bake for 18-22 minutes or until cooked through.