When I first found this recipe, I suspected it would be wonderful. And indeed, it was! So flavorful!

Servings: 4

1 pound boneless, skinless chicken breasts, cut into strips
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1 tablespoon milk
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

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.