Spicy Oven Baked Crispy Chicken Strips

Ingredients

• ½ cup skim milk
• 1 Tbsp hot sauce
• 1 ½ cups cornflakes, crushed
• 2 tsp black pepper
• 1 tsp salt
• 1 tsp smoked paprika
• 4 — 4 oz boneless skinless chicken breasts cutlets, thinly sliced

Instructions

1. Preheat oven to 400 degrees. In a food processor, add 1 cup of cornflakes, black pepper, salt and paprika. Process until mixture is a crumb-like consistency.
2. Pour into a shallow bowl (I used a cake pan). Somewhat crush the remaining ½ cup of cornflakes by hand in a Ziploc® bag. Add it to the bowl. Set aside.
3. In a separate shallow bowl, mix skim milk and hot sauce together.
4. Between 2 pieces of waxed paper, place each chicken cutlets and gently pound with a tenderizing mallet (or rolling pin) until about ½ inch thick. Cut into 2-inch pieces (about 3 pieces per cutlet).
5. Dredge pieces of chicken in milk mixture and then immediately into the cornflake mixture.
6. Arrange the chicken pieces in a single layer on a nonstick baking sheet.
7. Bake for 15 minutes at 400 degrees, then lower the oven temperature to 350 degrees and cook for another 15–20 minutes, or until cooked through and crispy.